Grilled Octopus, Romesco

Tender, charred, smoky.

Poach it gently first, then put it over real flame. Romesco bridges the smoke and the sweetness.

Method

1. 01

   Poach octopus 90 minutes until knife-tender. Cool.

2. 02

   Blend romesco until thick and glossy.

3. 03

   Grill tentacles over screaming-hot coals until charred.

4. 04

   Smear romesco on plate, octopus on top, smoked paprika and lemon.