Ingredients:

  • 2 lbs (900g) fresh or frozen octopus, thawed
  • 1 tbsp (15ml) coarse sea salt
  • 2 tbsp (30ml) olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup (240ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 4 cups (950ml) chicken or vegetable broth (low sodium)
  • 2 bay leaves
  • 1 tsp (5ml) black peppercorns, cracked
  • 1 lemon, halved
  • 2 red bell peppers
  • 1/2 cup (50g) blanched almonds
  • 2 slices crusty bread, toasted
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) sherry vinegar
  • 1 tsp (5ml) smoked paprika
  • 1/4 tsp (1ml) cayenne pepper (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley or cilantro
  • Lemon wedges
  • Drizzle of olive oil

Instructions:

  1. Salt the octopus and rest in the fridge for 1 hour. Thoroughly rinse the octopus under cold water. Remove the beak and eyes (if necessary).
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the octopus for 3-4 minutes per side, until lightly browned. Remove and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Deglaze the pot with white wine, scraping up any browned bits. Reduce the wine by half. Add broth, bay leaves, and peppercorns. Bring to a simmer.
  5. Return the octopus to the pot. Ensure it's mostly submerged in liquid. Reduce heat to low, cover, and braise for 2-3 hours, or until the octopus is fork-tender. Check periodically and add more broth if needed. Aim for fork tender on the thickest parts of the tentacles.
  6. While the octopus is braising, roast the red bell peppers under the broiler until blackened all over. Place in a bowl, cover with plastic wrap, and let cool. Peel, seed, and roughly chop the peppers.
  7. In a blender or food processor, combine the roasted peppers, almonds, toasted bread, garlic, olive oil, sherry vinegar, smoked paprika, and cayenne pepper (if using). Blend until smooth, adding water if needed to reach desired consistency. Season with salt and pepper to taste.
  8. Once tender, remove the octopus from the braising liquid and let it rest for 10-15 minutes before slicing.
  9. Slice the octopus into bite-sized pieces. Serve warm, drizzled with smoky Romesco sauce. Garnish with chopped parsley or cilantro and lemon wedges. Drizzle with a high quality olive oil.