Octopus with garlic and romesco sauce

INGREDIENTS

• 1 octopus (approx. 1.5 kg)
• 6 garlic cloves, minced
• 1 bunch fresh parsley, chopped
• 1 lemon, cut into quarters
• Salt and ground black pepper
• 2 tablespoons extra-virgin olive oil

For the Romesco sauce:
• 2 red peppers, roasted, peeled and seeded
• 1 tomato, peeled and seeded
• 50 g roasted almonds
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and ground black pepper to taste
• Pinch of Espelette pepper (optiona

Step-by-step recipe:

1. Start by preparing the Romesco sauce. In a blender or food processor, mix together the roasted red peppers, tomato, roasted almonds, garlic cloves, red wine vinegar and olive oil. Puree until a smooth texture is achieved. Season to taste with salt, pepper and Espelette pepper. Set the sauce aside.

2. Prepare the octopus by rinsing it in cold water. Place it in a large pan of lightly salted boiling water. Cook over medium heat for about 45 to 60 minutes, or until the octopus is tender. Remove the octopus from the water and allow it to cool slightly.

3. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the minced garlic cloves and sauté them until golden brown and fragrant. Add the chopped parsley and cook for a further minute. Remove from the heat and set it aside.

4. Once the octopus is cool enough to handle, cut it into pieces of any size you prefer.

5. In the same pan used for the garlic and parsley, sauté the octopus pieces for a few minutes to warm them up and impregnate them with the flavours of the garlic and parsley.

6. Arrange the octopus pieces on a serving platter. Drizzle with the Romesco sauce and serve with lemon wedges.