Braised Octopus with Smoky Romesco Sauce Recipe

烟熏罗梅斯科酱炖章鱼

4.8

这道烟熏罗梅斯科酱炖章鱼是地中海风味的盛宴，将柔嫩的慢炖章鱼与浓郁鲜亮的烤辣椒和杏仁酱融合在一起。这道菜非常适合分享，既舒适又令人印象深刻，是家庭聚餐或特殊聚会的绝佳主菜。搭配硬皮面包，吸收酱汁，享受地中海浓郁的烟熏风味。

Ingredients:

  • 1 只整章鱼（约1.5公斤），洗净
  • 2 片月桂叶
  • 3 瓣大蒜，去皮并捣碎
  • 1 汤匙 红酒醋
  • 3 汤匙 橄榄油
  • 1 把新鲜欧芹，切碎（用于装饰）
  • 2 个大烤红辣椒（或罐装烤辣椒）
  • ⅓ 杯 烤杏仁
  • 1 瓣大蒜，切碎
  • 2 汤匙 橄榄油
  • 1 茶匙 烟熏辣椒粉
  • 1 汤匙 红酒醋
  • 1 片陈面包，撕成小块
  • 盐和现磨黑胡椒，调味

Instructions:

  1. Prepare and Cook the Octopus
    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
    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
    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.

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