Charred Octopus with Romesco Sauce

This zingy sauce with the tender octopus really is a match made in heaven! Perfect as a standalone lunch, or part of a bigger tapas spread.

1.    Boil some salted water over a high heat. Add the octopus and turn the heat down to a simmer. Cook for around 45 mins until the octopus is tender - check with a knife to see.
2.    Whilst the octopus is cooking, toast the almonds in a dry frying pan for 3-4 mins, shaking often, until they start to turn golden and smell toasted.. Tip out and leave to cool.
3.    Drain the red peppers and tip into a food processor with the almonds, extra virgin olive oil, 2 tsp garlic, vinegar and smoked paprika, then blitz to a chunky paste. Season with salt to taste.
4.    Once the octopus is tender, remove from the water and cut into bite size pieces.
5.    Toss the octopus with a little oil and place into a hot griddle pan. Turn after a few minutes. They should be nicely charred. 
6.    Remove from the heat, and toss with the lime juice, 1 tsp of garlic paste and season with salt.
7.    Serve the octopus on top of the romesco sauce, with lime wedges and a sprinkle 


  • Author: The Cornish Fishmonger and Barts ingredients
  • Prep time:
  • Cook time:
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  • Serves: 4


1kg Octopus

75g blanched almonds, toasted

250g jarred roasted red peppers

2 tsp Bart Sweet Smoked Paprika

½ tsp Bart Cayenne Pepper

2 tbsp extra virgin olive oil

1 tbsp sherry vinegar

3 tsp garlic paste

2 lemon, 1 juiced, 1 wedged to serve

Handful of parsley, chopped to serve