Pulpo A La Brasa Con Salsa Romesco (grilled Octopus With Romesco Sauce)
Pulpo a la Brasa con Salsa Romesco is a classic Catalan dish featuring tender grilled octopus served with a rich and flavorful Romesco sauce. This dish is a perfect combination of smoky, charred octopus and the nutty, slightly spicy Romesco sauce, making it a delightful treat for seafood lovers.
Ingredients
- 2 lbs octopus, cleaned
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup Romesco sauce (store-bought or homemade)
Instructions
- Preheat the grill to medium-high heat.
- Brush the octopus with olive oil and season with salt and pepper.
- Grill the octopus for about 5-7 minutes per side, or until charred and tender.
- Remove the octopus from the grill and let it rest for a few minutes.
- Slice the octopus and serve with a generous drizzle of Romesco sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Grill Tongs Brush
Tools
Knife Cutting board
Serving suggestions
Serve the Pulpo a la Brasa con Salsa Romesco with a side of roasted potatoes and a crisp green salad for a complete meal.
Tips & tricks
For the best results, make sure to grill the octopus until it's tender but still has a slight char for that delicious smoky flavor.
Cost
$25