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Grilled Octopus with Romesco Sauce

Yields3 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Grilled octopus is a beloved dish throughout the Mediterranean, prized for its tender, meaty texture and smoky finish from the grill. Paired with romesco, a vibrant Catalan sauce made with roasted peppers, almonds, garlic, and olive oil, it’s both rustic and refined. Perfect as an appetizer or light main course.

Grilled Octopus with Romesco Sauce

For the Octopus
 1 whole octopus (2½ – 3 lbs), cleaned (head and beak removed)
 1 onion, halved
 2 cloves garlic, smashed
 1 bay leaf
 1 tbsp red wine vinegar
 2 tbsp olive oil (for marinating)
 Salt and black pepper
For the Romesco Sauce
 2 roasted red bell peppers (jarred or homemade)
 1 small tomato, roasted or blanched and peeled
 2 cloves garlic, roasted or lightly sautéed
 ⅓ cup toasted almonds (or hazelnuts)
 1 slice day-old bread, toasted
 2 tbsp sherry vinegar (or red wine vinegar)
 ½ tsp smoked paprika
 ½ cup extra virgin olive oil
 Salt to taste
 Pinch of cayenne (optional)
Simmer the Octopus
1

  1. In a large pot, combine octopus, onion, garlic, bay leaf, and vinegar. Cover with water.

  2. Bring to a gentle simmer (not boil) and cook for 60–75 minutes, or until tender when pierced with a knife.

  3. Let cool in the cooking liquid for 10 minutes. Remove and pat dry.

  4. Cut into individual tentacles (leave whole for dramatic presentation).

  5. Drizzle with olive oil, season with salt and pepper, and refrigerate until ready to grill.

Make the Romesco Sauce
2

  1. In a food processor or blender, combine:

    • Roasted red peppers

    • Roasted tomato

    • Garlic

    • Toasted almonds

    • Bread

    • Vinegar

    • Smoked paprika, salt, and cayenne

  2. Pulse until chunky.

  3. With the motor running, slowly drizzle in olive oil until emulsified and creamy but still textured.

  4. Taste and adjust seasoning as needed.

Grill the Octopus
3

  1. Preheat a grill or grill pan to high heat. Lightly oil the grates.

  2. Grill tentacles for 3–4 minutes per side, or until charred and smoky.

  3. Optional: brush with olive oil or a mix of olive oil + lemon juice while grilling for extra sheen.

To Serve
4

  • Spread a generous spoonful of romesco sauce on each plate.

  • Arrange grilled octopus tentacles artfully on top.

  • Garnish with:

    • Chopped parsley

    • Microgreens or arugula

    • Lemon wedges

    • Flaky sea salt and a drizzle of finishing olive oil

Variations
5

  • Add grilled cherry tomatoes or blistered shishito peppers to the plate

  • Use hazelnuts instead of almonds in romesco for earthiness

  • Serve over a bed of warm lentils, potato purée, or chickpeas

Pairing Suggestions
6

  • White wine: Albariño, Vermentino, or Assyrtiko

  • Rosé: Dry, Provençal-style rosé

  • Non-Alcoholic: Sparkling water with lemon and mint or tomato agua fresca

Nutrition Facts

3 servings

Serving size