*This recipe is gluten free according to industry standards


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


  • 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.


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