Grilled octopus with salsa romesco

Use this unusual seafood meat for your next gathering


1 pc. octopus

3 cloves garlic, minced

1/4 cup parsley

2 pcs. eggplant

6 pcs. cherry tomatoes

1/4 cup olive oil


For salsa romesco

1 pc. onion, minced

2 cloves garlic

1 can peeled tomatoes

1 can pimiento

1/4 cup of olive oil


Parmesan cheese


  1. Using running water, clean the tentacles until the ink is removed. Prepare boiling water with salt. When water starts to boil, leave it for at least 45 minutes. Once tentacles are soft, let them rest for 20 minutes.
  2. Cut the tentacles to one-inch pieces.
  3. Sauté tentacles with olive oil, garlic, and parsley.
  4. Blanch the cherry tomatoes for around 10 seconds and peel out after.
  5. Cut the eggplants into cubes and deep fry until it softens.
  6. Assemble the octopus, eggplant, and cherry tomatoes in the barbecue stick. Then grill it to get that smoked flavor.


For salsa romesco

  1. Sauté the onion, garlic, and almonds until caramelized.
  2. Put the peeled tomatoes and pimiento in the pan.
  3. When it starts to boil, cook in low heat, and let it simmer for around 30 minutes. Stir continuously.
  4. Blend it together using a blender and strain it, so you will get a fine sauce.
  5. Season with salt, pepper, and parmesan.

This recipe was originally published in Northern Living, May 2015.

TAGS: grill nolisoliph octopus