Braised Octopus with Smoky Romesco Sauce Recipe

Preparation Time: 20m
Cook Time: 75m
Total Time: 95m
Servings: 4

January 19, 2025 4.8

This Braised Octopus with Smoky Romesco Sauce is a celebration of Mediterranean flavours, blending tender, slow-cooked octopus with a rich and vibrant roasted capsicum and almond sauce. Perfect for sharing, this dish is both comforting and impressive, making it a fantastic centrepiece for a family meal or a special gathering. Serve with crusty bread to soak up the sauce and enjoy the hearty, smoky essence of the Mediterranean.

Ingredients:

1 whole octopus (about 1.5 kg), cleaned
2 bay leaves
3 garlic cloves, peeled and smashed
1 tbsp red wine vinegar
3 tbsp olive oil
1 handful fresh parsley, chopped (for garnish)
2 large roasted red capsicums (or jarred roasted capsicums)
⅓ cup toasted almonds
1 garlic clove, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tbsp red wine vinegar
1 slice stale bread, torn into pieces
Salt and freshly ground black pepper, to taste

Instructions:

1 Prepare and Cook the Octopus
Clean the octopus thoroughly under cold water. Place it in a large pot with bay leaves, garlic, and a splash of red wine vinegar. Cover with water and simmer gently for 45–60 minutes until tender. Remove from heat, cool slightly, and cut into serving-sized pieces.
2 Make the Romesco Sauce
In a blender or food processor, combine roasted capsicums, toasted almonds, garlic, olive oil, smoked paprika, red wine vinegar, and stale bread. Blend until smooth, then season with salt and pepper to taste. Adjust consistency with a splash of water if needed.
3 Sear and Serve
Heat olive oil in a large skillet over medium-high heat. Add the cooked octopus pieces and sear until lightly browned and crisp on the edges. Serve the octopus over a generous dollop of romesco sauce, garnished with fresh parsley.