Keep the weekend vibes going with this chargrilled octopus and artichoke romesco

Name: Easy octopus recipe
Yield: 4
Ingredients: 4 (500g each) whole octopus, cleaned; 2 bay leaves; 4.00 garlic cloves, crushed; 1 tsp peppercorns; 1 red chilli, sliced; 2 tbs lemon olive oil, plus extra to drizzle; 1 tsp dried oregano; 1 bunch rocket, trimmed; 1 lemon, chargrilled, to serve; 2 red capsicums, halved, seeds removed; 2 vine-ripened tomatoes, halved; 1/4 cup (50g) whole blanched almonds, roasted, roughly chopped; 150g sourdough bread, toasted, torn into pieces; 200g marinated artichokes, drained, roughly chopped; 1 tsp smoked paprika; 2 tsp sherry vinegar; 2 tbs extra virgin olive oil

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https://healthimprovements.info/recipes/easy-octopus-recipe/1hs2r068 — Chargrilled octopus with artichoke romesco

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by Helena Moursellas

Oct 01, 2019

This recipe teaches you how to cook octopus to perfection.

4 (500g each) whole octopus, cleaned
2 bay leaves
2 garlic cloves, crushed
1 tsp peppercorns
1 red chilli, sliced
2 tbs lemon olive oil, plus extra to drizzle
1 tsp dried oregano
1 bunch rocket, trimmed
1 lemon, chargrilled, to serve

Artichoke romesco

2 red capsicums, halved, seeds removed
2 vine-ripened tomatoes, halved
2 garlic cloves, crushed
1/4 cup (50g) whole blanched almonds, roasted, roughly chopped
150g sourdough bread, toasted, torn into pieces
200g marinated artichokes, drained, roughly chopped
1 tsp smoked paprika
2 tsp sherry vinegar
2 tbs extra virgin olive oil

Method

1.

Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.
2.

Preheat oven to 220°C. Grease a large oven tray and line with baking paper
3.

For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.
4.

Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.
5.

Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.