Recipe Tip: Grilled octopus with cayenne-lime romesco sauce

Recipe Tip: Grilled octopus with cayenne-lime romesco sauce

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Jazzed up with a little cayenne pepper and lime, the famous Spanish sauce becomes a perfect partner for grilled octopus.



    1. Step 1

      Put the octopus in a saucepan, cover with water, bring to the boil, then simmer gently until tender – this takes 40-60 minutes, depending on size. It is ready when a sharp knife point meets no resistance when inserted. Note that octopus should not be overcooked. Remove from the water, pat dry and leave to cool. Cut off the tentacles to be used.
    2. Step 2

      For the sauce, preheat the oven with top and bottom heat or the grill to the highest setting and grill the red peppers until their flesh is cooked and they are charred on the outside, turning occasionally. Place in a bowl and cover with clingfilm and let cool slightly. Then peel off the charred skin and remove skin and membranes so that only cooked flesh is left.
    3. Step 3

      In the meantime, toast the bread, grill the tomato and dry-roast the almonds in a pan. Put peppers, tomatoes, bread, almonds and all remaining sauce ingredients in a blender and pulse until smooth, check for seasoning and set aside.
    4. Step 4

      Heat a grill or barbecue to the highest setting, a ridged cast iron pan will also do. Grill the cooled octopus until crisp on all sides.
    5. Step 5

      Smear some Romesco sauce on a platter or individual plates and arrange the octopus on top. Garnish with extra lime wedges and coriander.
    6. Step 6

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    7. Step 7

      Warm Octopus Salad Severin Corti demonstrates how to master octopus cookery. Salad
    8. Step 8

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    9. Step 9

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    10. Step 10

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