Octopus romesco

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Octopus romesco
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Octopus romesco

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

1

hour 
Calories

1063

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

30

minutes

Venture into the rich gastronomy of the sea with our Octopus Romesco. This vibrant, flavorful dish combines tender, juicy octopus with a homemade romesco sauce created with roasted tomatoes, garlic, almonds and toasted hazelnuts.

This festive dish, typical of Tarragona, is ideal for sharing with friends and family, it is a celebration of the authentic and robust flavors of the Costa Daurada.

Are you ready to immerse yourself in this culinary experience and thrill your senses? Play your favorite playlist, tie up your apron and discover the joy of cooking this marine delicacy. Let's cook!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 3 Large red potatoes, peeled

  • 1 kg Clean octopus

  • 500 ml Fish stock

  • Water

  • Salt

  • Peppercorns

  • 1 Small chili pepper

  • For the romesco:

  • 12 Toasted hazelnuts

  • 1 Garlic clove

  • 2 Slices of fried bread

  • 3 Roasted tomatoes

  • 12 Almonds

  • 4 Roasted garlic cloves

  • 1,5 c.s. Romesco bell pepper pulp

  • 75 ml Dry white wine

  • Salt

  • Pepper

  • Olive oil

Pasos

  • Start by preparing a pot of salted water on the stove and bring the water to a boil.
  • Octopus cooking:
  • Immerse the octopus, previously frozen and cleaned, in the boiling water for 10 seconds. Repeat this process three times, allowing the water to return to a boil between each dipping.
  • On the third submersion, leave the octopus in the water and allow it to cook for approximately 40 minutes. Note that cooking time may vary depending on the weight of the octopus.
  • When the octopus is cooked, remove it from the water, let it cool and then cut into pieces.
  • The magical romesco:
  • Roast the tomatoes and garlic in the oven or on the stove.
  • Place all the ingredients of the romesco in a blender and blend until a homogeneous mixture is obtained. Be sure to adjust the salt to your taste.
  • Joining flavors in the pan:
  • In a deep saucepan, heat a little oil and add the chopped chili pepper.
  • Carefully add the prepared romesco and potatoes to the pan and stir to combine.
  • Then add the fish stock and, if necessary, more water to cover all the ingredients. Let everything cook for about 12-15 minutes.
  • Finally, add the octopus pieces and cook for 5 more minutes.

Notas

  • The octopus: It is important to remember that the octopus must be well cleaned before cooking. In addition, the process of "asustar" the octopus (immersing it in boiling water and removing it several times) is crucial to achieve a tender texture. For an extra touch of flavor, you can consider adding a bay leaf to the octopus cooking water.
    • >
  • The romesco: You can toast the hazelnuts and almonds before grinding them to intensify their flavor. Be sure to mash all the ingredients until you obtain a smooth and homogeneous sauce.
  • The cooking time of the potatoes may vary depending on the size of the potatoes, so it is important to check them before adding the octopus.
  • Although the initial recipe is with octopus, you can vary the seafood according to your preferences. Calamari or cuttlefish can be excellent substitutes.
    • >
  • It would be a good idea to serve this dish with some good bread, to dip in the romesco sauce.

Quizás lo necesites

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Información nutricional (por ración)*

  • Serving Size: 490g
  • Calories: 1063kcal
  • Fat: 55.8g
  • Saturated Fat: 19.4g
  • Trans Fat: 0g
  • Cholesterol: 372.6mg
  • Sodium: 1259mg
  • Potassium: 1815.6mg
  • Carbohydrates: 67.5g
  • Fiber: 7.9g
  • Sugar: 9.9g
  • Protein: 61.8g
  • Vitamin A: 1043IU
  • Vitamin C: 21.5mg
  • Calcium: 381.6mg
  • Iron: 6.1mg
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Key points of the recipe

  1. Cooking the octopus: It is essential to follow the method of “scaring” the octopus by immersing it three times in boiling water before final cooking. This helps to make the octopus tender. Be sure to cook it for the appropriate time, which may vary according to its size.
  2. Preparation of the romesco: Toast the hazelnuts and almonds to intensify their flavor before grinding them with the rest of the ingredients. The sauce should be homogeneous and adjusted in salt to taste.
  3. Union of flavors: When combining the romesco with the potatoes and octopus, make sure the potatoes are well cooked before adding the octopus, and then let the flavors meld by cooking everything together for the last 5 minutes.

Pairing with wine

For this delicious Octopus Romesco dish, a wine that could complement the flavors well would be a medium-bodied white wine. Specifically, an Albariño from Galicia or a Vermentino from Italy’s Liguria region would be excellent choices.

Albariño is a very aromatic wine, with citrus and floral notes, and a vibrant acidity that can balance the richness of octopus and romesco. In addition, this wine is traditionally served with seafood in Galicia, so it is perfectly suited to this dish.

Vermentino, on the other hand, has great minerality and a marine character that complements the octopus flavors well. Its herbal and citrus notes can also provide an interesting contrast to the richness of romesco.

To avoid: Strong red wines, particularly those with high tannins, are not recommended for this dish. The flavors of octopus and romesco can be overwhelmed by the intensity of these wines.

Beer pairing

If you prefer beer, a Saison or a Belgian Witbier might be ideal choices.

Saisons have a spicy character and a high effervescence that can help cut through the richness of the dish. Its fruity and spicy flavor can add an extra dimension to food.

Belgian Witbier, with its citrus and slightly spicy character, could also complement well the octopus romesco. Its smooth texture and wheat flavors can balance the flavors of the octopus and romesco without overwhelming them.

To avoid: Very bitter beers, such as IPAs (India Pale Ales), could clash with the flavors of octopus and romesco. Beers with high alcohol content can also overwhelm the flavor of the dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Fish, Nuts, Mollusks

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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