Octopus romesco
6
rations30
minutes1
hour1063
kcal/ration0
minutes0
minutes1
hour30
minutesVenture into the rich gastronomy of the sea with our Octopus Romesco. This vibrant, flavorful dish combines tender, juicy octopus with a homemade romesco sauce created with roasted tomatoes, garlic, almonds and toasted hazelnuts.
This festive dish, typical of Tarragona, is ideal for sharing with friends and family, it is a celebration of the authentic and robust flavors of the Costa Daurada.
Are you ready to immerse yourself in this culinary experience and thrill your senses? Play your favorite playlist, tie up your apron and discover the joy of cooking this marine delicacy. Let's cook!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
3 Large red potatoes, peeled
1 kg Clean octopus
500 ml Fish stock
Water
Salt
Peppercorns
1 Small chili pepper
- For the romesco:
12 Toasted hazelnuts
1 Garlic clove
2 Slices of fried bread
3 Roasted tomatoes
12 Almonds
4 Roasted garlic cloves
1,5 c.s. Romesco bell pepper pulp
75 ml Dry white wine
Salt
Pepper
Olive oil
Pasos
- Start by preparing a pot of salted water on the stove and bring the water to a boil.
- Octopus cooking:
- Immerse the octopus, previously frozen and cleaned, in the boiling water for 10 seconds. Repeat this process three times, allowing the water to return to a boil between each dipping.
- On the third submersion, leave the octopus in the water and allow it to cook for approximately 40 minutes. Note that cooking time may vary depending on the weight of the octopus.
- When the octopus is cooked, remove it from the water, let it cool and then cut into pieces.
- The magical romesco:
- Roast the tomatoes and garlic in the oven or on the stove.
- Place all the ingredients of the romesco in a blender and blend until a homogeneous mixture is obtained. Be sure to adjust the salt to your taste.
- Joining flavors in the pan:
- In a deep saucepan, heat a little oil and add the chopped chili pepper.
- Carefully add the prepared romesco and potatoes to the pan and stir to combine.
- Then add the fish stock and, if necessary, more water to cover all the ingredients. Let everything cook for about 12-15 minutes.
- Finally, add the octopus pieces and cook for 5 more minutes.
Notas
- The octopus: It is important to remember that the octopus must be well cleaned before cooking. In addition, the process of "asustar" the octopus (immersing it in boiling water and removing it several times) is crucial to achieve a tender texture. For an extra touch of flavor, you can consider adding a bay leaf to the octopus cooking water. >
- The romesco: You can toast the hazelnuts and almonds before grinding them to intensify their flavor. Be sure to mash all the ingredients until you obtain a smooth and homogeneous sauce.
- The cooking time of the potatoes may vary depending on the size of the potatoes, so it is important to check them before adding the octopus.
- Although the initial recipe is with octopus, you can vary the seafood according to your preferences. Calamari or cuttlefish can be excellent substitutes. >
- It would be a good idea to serve this dish with some good bread, to dip in the romesco sauce.
Quizás lo necesites
- Cacerola alta con tapa de cristal y asas de silicona extraíbles, 20 cm, apta para todo tipo de cocinas incluida inducción y hornoVer precio
- Batidora y trituradora de mano 600wVer precio
Información nutricional (por ración)*
- Serving Size: 490g
- Calories: 1063kcal
- Carbohydrates: 67.5g
- Protein: 61.8g
- Fat: 55.8g
- Saturated Fat: 19.4g
- Trans Fat: 0g
- Cholesterol: 372.6mg
- Sodium: 1259mg
- Potassium: 1815.6mg
- Fiber: 7.9g
- Sugar: 9.9g
- Vitamin A: 1043IU
- Vitamin C: 21.5mg
- Calcium: 381.6mg
- Iron: 6.1mg