
Octopus with Chorizo Romesco
3h 20m
Octopus with Chorizo Romesco is an exquisite recipe in which the texture of octopus mixes perfectly with the creamy mix of spices found in the chorizo romesco.
This dish is perfect for sharing and works perfectly on top of a toast or on a seafood platter. It's a great option for whenever you have friends coming over, and it can also be served as a main course with a salad or some rice.
Pairing the romesco sauce with seafood is very traditional in Catalonia, Spain, where the sauce was first created.
Want to clean your own octopus? Find out how here on CREME!
Cut 1 red onion in half
Add to a pot filled with 5 L of water
Add 2 tbsp of black peppercorns
Add 4 bay leaves
Add 1 handful of salt. Bring water to a boil
Reduce heat until water is at a simmer
Dunk the cleaned octopus 3 to 5 times in the simmering water until the tentacles roll up
Submerge the octopus and cover with a weight. Let simmer approximately 1h until tender
Check the octopus regularly. When it is ready, the octopus should be tender but the skin should remain a little bit firm
Transfer to an ice bath to stop the cooking, remove once chilled. The octopus is finished cooking
Slice the outer casing of a 250 g link of chorizo and remove
Dice the chorizo into small pieces
Dice 5 small tomatoes into medium pieces
Peel 8 garlic cloves
Thinly slice the cloves of garlic
Chop a ½ cup of roasted almonds roughly
Remove the stems and seeds from 8 dry ají chili peppers
Dice 2 pieces of stale bread In large pices
Pick 2 sprigs of rosemary
Chop ½ bunch of parsley, including stems
Add 2 tbsp of extra virgin olive oil into a heavy-bottomed pot over medium heat
Add the chorizo and fry until crispy, stirring frequently
Remove the chorizo with a spider to keep all of the fat in the pot
Add the remaining extra virgin olive oil
Add the garlic and fry until just golden brown, stirring constantly
Add the almonds and lightly toast
Add the ají chili peppers and lightly fry
Add the stale bread. Stir to incorporate all ingredients
Spread into an even layer. Allow the stale bread to absorb all the fat from the pan
Add the tomatoes. Cook until the tomatoes soften
Return the chorizo to the pot
Add 2 tbsp of sherry vinegar
Add the rosemary and parsley. Stir to fully incorporate the ingredients
Transfer the entire mixture to a food processor. Blend until reaching a paste-like consistency
Adjust seasoning with salt, if needed. The Chorizo Romesco is ready
Slice the cooked octopus in half
Drizzle some extra virgin olive oil to taste on a pan over medium-high heat
Add the octopus, with the suction side of the tentacles facing down
Use a grill press to weigh down the octopus
Once the octopus is golden brown, gently release from the pan and flip
Continue to sear the octopus until it is golden brown on both sides, flipping as needed. The octopus is pan-seared
Cut off the top and bottom off 1 lemon. Slice into 8 wedges and cut off seeds
Chop ¼ bunch chives
Chop 2 tbsp of roasted almonds
Warm the chorizo romesco. Evenly distribute it onto 2 plates
Add the pan-seared octopus to each plate
Top with some chopped chives
Top with some chopped almonds
Add the lemon wedges on the side
Add a pinch of flaky salt to each plate
Squeeze 1 lemon wedge over each plate. The Octopus with Chorizo Romesco is ready to enjoy!
Yield 6 people
Roasted and chopped Almond
2 tbspChive
¼ bunchLemon
1Flaky Salt
2 pinches
Octopus Cooking
Cleaned Octopus
1Red Onion
1Dried Bay Leaf
4 leavesIce Cube
as neededWater
5 LBlack Pepper
2 tbspSalt
one handful
Chorizo Romesco
Dry-cured Chorizo
250 gSmall Ripe Tomato
5Garlic
8 clovesRoasted Almond
½ cupDry Ají Chili Pepper
8Thick Stale Bread
2 piecesRosemary
2 sprigsParsley
½ bunchExtra Virgin Olive Oil
½ cupSherry Vinegar
2 tbspSalt
½ tbsp
Pan-Seared Octopus
Extra Virgin Olive Oil
2 tbsp
Equipment
Skimmer
Food Processor
Grill Press