Grilled octopus benefits from a simple, reliable technique: first gently simmered until tender, then finished briefly on a hot grill for a light char and crisp edges. This method preserves a clean, delicate flavor and succulent texture, ideal with olive oil and lemon or a classic Catalan romesco. The romesco—made with roasted red peppers, almonds, bread, garlic, and a touch of vinegar—adds balanced sweetness, nuttiness, and acidity that complements the octopus and its smoky finish.

Ingredients

For the Octopus

• 1.5 kg of octopus
• 4 tablespoons of olive oil
• 1 bunch of parsley
• Marjoram
• 1 onion
• 1 clove of garlic
• 2 lemons

For the romesco sauce

• 2 medium ripe tomatoes (or 4 tbsp roasted tomato pulp)

• 2 medium red bell peppers (or 2 soaked ñora peppers, pulp scraped)

• 1 slice rustic stale bread (toasted or grilled)

• 30 g blanched toasted almonds

• 30 g toasted hazelnuts

• 1 small garlic clove

• 2 tbsp red wine vinegar or sherry vinegar

• 60–80 ml extra‑virgin olive oil (drizzle in to reach a creamy consistency)

• 2/3 tsp sweet paprika (optional, recommended)

• A pinch or two of chili flakes (optional)

• Fine salt and black pepper, to taste

Directions

Prepare the romesco sauce:

1. Roast the tomatoes (and the fresh bell peppers, if using) at 190–200°C / 375–400°F for 20–25 minutes, until the skins wrinkle and can be removed easily.

2. Toast the slice of bread (ideally on a grill or in a pan with a light film of oil).

3. In a food processor, combine peeled roasted tomatoes and peppers, torn toasted bread, almonds, hazelnuts, garlic, paprika, chili, vinegar, a pinch of salt and some black pepper.

4. Pulse while slowly drizzling in olive oil until the sauce is creamy, rustic and fairly thick; add a spoonful of water only if needed.

5. Taste and adjust with salt, pepper and, if desired, a touch more vinegar.

Prepare the octopus:

1. Boil the octopus in a large non-stick pot for a generous hour (about 80 minutes) with a little oil water, majority, parsley, and onion, adding water as needed
2. When the octopus is nice and tender, let it rest in its broth for 20 minutes.
3. At this point prepare a lemon emulsion:
   – 2 lemons
   – Oil
   – Salt
   – Pepper
   – Parsley
4. Remove the octopus from the pot and engrave the tentacles at the base to flood the octopus.
5. Prepare the embers by putting the octopus on the grill, at this point brush it with the lemon emulsion until it is well grilled.

Serve in a small bowl alongside the octopus, or spread a thin base of sauce on the plate and set the tentacle on top for a clean presentation.

Romesco originates from Tarragona, Catalonia. Traditionally made with local nuts, peppers, tomatoes, garlic and bread, it became a classic pairing for seafood, grilled vegetables and the celebrated calçots of Valls.