This Braised Octopus with Smoky Romesco Sauce is a stunning Mediterranean-inspired dish that blends tender, slow-cooked octopus with a vibrant roasted capsicum and almond sauce. It’s a comforting, flavorful dish perfect for sharing, whether as a family meal or at a special gathering. The smoky, rich romesco sauce adds depth and pairs perfectly with the octopus, and the dish is best enjoyed with some crusty bread to soak up the sauce.

Full Recipe:

Ingredients

For the Octopus:

• 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)

For the Romesco Sauce:

• 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

Directions

1. Prepare and Cook the Octopus:

   • Clean the octopus thoroughly under cold water.

   • In a large pot, add the octopus, bay leaves, garlic, and a splash of red wine vinegar.

   • Cover with water and simmer gently for 45-60 minutes, or until the octopus is tender.

   • Remove from heat, allow to cool slightly, and cut the octopus into serving-sized pieces.

2. Make the Romesco Sauce:

   • In a blender or food processor, combine roasted capsicums, toasted almonds, minced garlic, olive oil, smoked paprika, red wine vinegar, and torn bread.

   • Blend until smooth, then season with salt and pepper to taste. Adjust the consistency with a splash of water if necessary.

3. Sear the Octopus:

   • 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 seared octopus over a generous dollop of romesco sauce and garnish with fresh parsley.

Nutrients

The exact nutritional content isn’t provided, but here’s an estimated breakdown per serving (for 4 servings):

• Calories: 300-350 kcal

• Protein: 30g

• Fat: 20g

  • Saturated Fat: 3g

• Carbohydrates: 15g

  • Fiber: 4g

  • Sugar: 5g

• Sodium: 600mg

• Cholesterol: 80mg

• Potassium: 800mg

This recipe combines simple yet bold flavors, making it a perfect centerpiece for any gathering.

The Octopus: Tender and Flavorful

The octopus is the star of this dish, and preparing it correctly is key to achieving its tender, melt-in-your-mouth texture. Octopus can sometimes be tough if not cooked properly, but by braising it in a pot with aromatic ingredients like bay leaves, garlic, and a splash of red wine vinegar, you ensure that the octopus becomes perfectly tender. The slow simmering process allows the octopus to absorb the flavors of the aromatics, resulting in a richly flavored base that enhances the natural taste of the seafood.

Simmering the octopus for 45-60 minutes allows the meat to break down and become soft, without losing its delicate texture. Once braised, the octopus is cooled slightly, then cut into serving-sized pieces. These pieces are then seared to create a crispy, golden exterior, which adds texture and contrast to the tender, juicy interior.

The simplicity of the preparation makes the octopus the perfect canvas for the flavorful romesco sauce, while the braising process locks in moisture and tenderness, ensuring a satisfying bite every time.

Romesco Sauce: Smoky, Rich, and Flavorful

The romesco sauce is what sets this dish apart, bringing a smoky, nutty richness that complements the octopus beautifully. Traditionally from Catalonia, Spain, romesco sauce is made from roasted red capsicums, toasted almonds, and smoked paprika, creating a bold, slightly smoky base. This sauce not only pairs perfectly with the octopus but also works wonderfully with grilled meats, roasted vegetables, and even pasta dishes.

The preparation of the romesco sauce is quick and easy. Simply blend roasted red capsicums (which can be fresh or jarred), toasted almonds, minced garlic, smoked paprika, red wine vinegar, and torn stale bread in a blender or food processor. The bread acts as a thickening agent, giving the sauce a creamy consistency. You can adjust the consistency of the sauce by adding a splash of water if needed, ensuring it’s smooth enough to drizzle over the octopus.

Once blended, season with salt and freshly ground black pepper to taste, and your sauce is ready. The romesco’s combination of smokiness from the paprika, nuttiness from the almonds, and subtle sweetness from the roasted peppers creates an irresistible contrast to the octopus.

Searing the Octopus: Adding Crispiness

While braising the octopus makes it tender, searing it is what gives it that delightful crispy texture. After braising, the octopus pieces are gently seared in a hot skillet with a bit of olive oil. The goal is to get a light browning on the edges, which enhances the flavor of the octopus and adds a satisfying crunch to each bite. This quick sear on medium-high heat allows the octopus to develop a golden, crispy exterior, creating a contrast with the soft, juicy interior.

The searing process is quick—just a few minutes per side—so you don’t need to overcook the octopus. This ensures the octopus maintains its tenderness while also developing a beautifully caramelized crust. The result is a perfect combination of crispy edges and succulent interior, elevating the dish to a whole new level of flavor and texture.

Serving the Dish: A Stunning Presentation

To serve the Braised Octopus with Smoky Romesco Sauce, start by placing a generous dollop of romesco sauce on the plate. Lay the seared octopus pieces on top of the sauce, allowing the sauce to pool around the octopus. This creates a beautiful contrast between the rich red of the sauce and the pale golden hue of the octopus.

For added freshness and color, garnish the dish with fresh parsley. The bright green parsley adds a pop of color, and its fresh, herbal flavor cuts through the richness of the sauce, making the dish even more balanced.

For a more complete meal, serve this dish with crusty bread to soak up the flavorful sauce, or pair it with a side of sautéed greens or roasted vegetables for a light and nutritious addition.

Health Benefits and Nutritional Information

In addition to being incredibly flavorful, Braised Octopus with Smoky Romesco Sauce is a healthy and nourishing dish. The octopus is high in protein and low in fat, making it a great option for anyone looking for a lean source of protein. Octopus is also a good source of iron, vitamin B12, and omega-3 fatty acids, which are beneficial for heart health and brain function.

The romesco sauce is made with toasted almonds, which provide a source of healthy fats and protein, as well as vitamin E and magnesium. The smoked paprika adds antioxidants, while the red wine vinegar offers a touch of acidity, which enhances the overall flavor of the sauce.

The dish is also paleo-friendly and Whole30 compliant, making it suitable for various dietary preferences. The combination of octopus and romesco sauce provides a healthy, flavorful meal that’s both satisfying and nutritious.

Conclusion

Braised Octopus with Smoky Romesco Sauce is a stunning, flavorful dish that brings together the tender richness of octopus with the deep, smoky, and nutty flavors of romesco sauce. The octopus is perfectly braised to achieve a melt-in-your-mouth texture, then seared for a crisp exterior that enhances its flavor. Paired with a vibrant romesco sauce, the dish becomes a Mediterranean masterpiece that’s perfect for sharing on special occasions or as part of a casual meal.

Whether you’re serving it as the centerpiece of a gathering or treating yourself to a delicious meal, this dish is sure to impress. The combination of tender octopus, smoky sauce, and fresh garnish makes it not only a feast for the taste buds but also a visually striking meal that will leave everyone asking for the recipe.