Octopus legs with Smoky Romesco Sauce and Potatoes

Smoky, Saucy, and Just a Bit Extra 🐙🔥

If you're bored of the same "old chicken dinner'' routine, this one’s your spicy little escape. Think : octopus legs getting a golden sear, crispy roast potatoes tagging along, and a smoky romesco sauce pulling everything together like it’s hosting a flavour party.

No fluff, just vibes. 🎉

It’s the kind of dish that looks like you tried really hard , but secretly, it’s pretty low effort. Perfect for when you want to impress (or just treat yourself because you survived the week). Let’s cook something cool !

🍽️ Ingredients (3-4 servings):

Octopus legs

• 1 whole octopus (about 1.5 kg), cleaned
• 3 bay leaves
• 3 garlic cloves, peeled and smashed
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 handful fresh parsley, chopped (for garnish)

Smoky Romesco Sauce

• 2 large roasted red capsicums (or jarred roasted capsicums)
• ⅓ cup toasted almonds
• 1 garlic clove, sliced
• 2 tbsp olive oil
•  tsp smoked paprika
• 1 tbsp red wine vinegar
• 1 slice stale bread, torn into pieces
• Salt and freshly ground black pepper, to taste

🔪 Instructions:

1. Boil the Octopus

Put the octopus in a big pot with bay leaves, garlic, and a splash of red wine vinegar. Add enough water to cover. Simmer gently for 45–60 minutes (if your octopus are raw) ,  10 minutes ( if your octopus are cooked ) , until soft and tender. Let it cool a bit . 

2. Roast the Potatoes

Cut new potatoes in half (if large), place them on a baking tray, drizzle with olive oil, and sprinkle with salt. Roast for about 40 minutes, 180°C until golden and crispy on the outside.

3. Make the Romesco Sauce

In a blender or food processor, mix roasted red capsicums, toasted almonds, garlic, olive oil, smoked paprika, red wine vinegar, and a bit of stale bread. Blend until smooth. Season with salt and pepper. Add a splash of olive oil if needed to loosen the sauce.

4. Combine and Cook Together

Heat a bit of olive oil in a large pan over medium-high heat. Add the cooked octopus and roasted potatoes. Pan-fry until the octopus edges are golden. Add the romesco sauce, stir to coat, and cook everything together for about 5 minutes.

5. Serve and Enjoy

Spoon onto plates and garnish with fresh parsley. Delicious hot or warm! ✨