Pan-Seared Octopus with Smoked Paprika Romesco
A stunning showcase of Mediterranean flavors, this dish features succulent octopus paired with a rich, smoky romesco sauce. The octopus is tenderized for optimal texture, then pan-seared to achieve a beautifully crisp crust. Enhanced by the earthy notes of smoked paprika and the brightness of citrus zest, this plate is a true celebration of bold, vibrant flavors.
Ingredients
- 1 lb, cleanedoctopus
- 2 tbsp, plus more for drizzlingolive oil
- 1 tspsmoked paprika
- to tastesalt
- to tasteblack pepper
- 1 clove, roastedgarlic
- 1/2 cup, toastedalmonds
- 1 large, roasted and peeledtomato
- 1 tbspred wine vinegar
- 1 tsp (lemon or orange)citrus zest
- 2 tbsp, chopped for garnishparsley
Instructions
- Start by tenderizing the octopus. Boil it in salted water for about 40-60 minutes until tender. Once cooked, cool and cut into bite-sized pieces.
- To make the romesco, blend roasted garlic, smoked paprika, toasted almonds, roasted tomato, red wine vinegar, and salt in a food processor until smooth. Adjust seasoning as needed.
- Heat olive oil in a pan over high heat. Season the octopus pieces with salt and pepper, then sear them in the hot oil until golden brown on each side, about 2-3 minutes.
- Plate the seared octopus atop a generous smear of romesco sauce. Finish with a drizzle of olive oil and sprinkle with citrus zest and chopped parsley for brightness.
Tips
- Ensure the pan is hot before adding octopus for a truly crispy texture.
- For extra flavor, let the romesco sit for at least 30 minutes before serving to allow the ingredients to meld.