A blue plate topped with orange sauce and octopus that has been grilled

Charred octopus with chilli and lime romesco sauce

  • serves 4
  • Easy

Try this simple, refreshing twist on the classic Spanish sauce. Pepped up with chilli and plenty of lime, it works beautifully with the buttery-sweet charred octopus

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*This recipe is gluten free according to industry standards

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Ingredients

  • red peppers 3
  • red chilli 1
  • olive oil 3 tbsp
  • blanched almonds 50g, toasted
  • coriander leaves and stalks a handful
  • garlic ½ clove
  • limes 2, 1 juiced, 1 wedged to serve
  • steamed octopus tentacles 4 (about 450g; see cook's notes)

Method

  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the peppers and chilli into a roasting dish, pour over 2 tbsp of the olive oil, season and toss. Remove the chilli and set to one side. Roast the peppers for 20 minutes, then turn them and add the chilli. Roast for another 20-25 minutes until everything is charred and tender. Remove from the oven and leave to cool. Peel the skins off the chilli and peppers, and discard the seeds from the pepper. If you like your sauce spicy, keep the chilli seeds, otherwise discard.

  • Step 2

    Put the almonds into a blender and whizz until fine. Add the peppers, chilli, coriander, garlic and lime juice. Season well and blend to a smooth sauce.

  • Step 3

    Heat a griddle pan over a high heat until very hot. Rub the remaining oil over the octopus and griddle for 2-3 minutes on both sides until the tips of the tentacles are crispy. Serve immediately with the sauce and lime wedges for squeezing.

Cook's notes

Buy ready-cooked tentacles at specialist fishmongers or online. We used Brindisa steamed, vac-packed octopus tentacles, which are available on ocado.com.


Head to our fish and seafood hub page for more inspiration...

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Nutritional Information

  • Kcals 361
  • Fat 17.8g
  • Saturates 2.3g
  • Carbs 10.9g
  • Sugars 5.5g
  • Fibre 2.7g
  • Protein 37.8g
  • Salt 1.3g
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