Grilled octopus with purple potatoes and romesco sauce
Ingredients (Serves 6)
- 900 g TERRANOVA cooked octopus tentacles
- 6 fresh spring onions
- 2 purple potatoes
- 50 g toasted almonds
- 2 ripe tomatoes
- 1 head of garlic
- 1 large red bell pepper
- 2 slices of fried bread
- 2 toasted ñora peppers
- 50 ml extra virgin olive oil
- 10 ml Sherry vinegar
- Salt and pepper
- A pinch of oregano
- Water
Preparation
Romesco Sauce
Heat the oil in a pan and lightly brown the ñora peppers.
Peel the garlic and peppers. In a blender, combine the toasted almonds, roasted tomatoes, roasted bell pepper, fried bread, the head of roasted garlic, fried ñora peppers, extra virgin olive oil, Sherry vinegar, oregano, salt, and pepper.
Blend for several minutes until very smooth, adding a little water if necessary.
Strain through a fine-mesh sieve to obtain the Romesco sauce.
Octopus
Sauté the lengthwise-sliced spring onions in the pan in the same manner until tender.
Cut the purple potatoes into thin strips and fry in plenty of oil until crisp, creating potato chips.
Plate the dish and serve alongside the Romesco sauce.