Grilled Octopus with Green Lentils and Romesco Recipe | SAVEUR

Grilled Octopus with Green Lentils and Romesco

GRILLED OCTOPUS WITH GREEN LENTILS AND ROMESCO

Matt Taylor-Gross

Smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette, in this recipe adapted from chef Dan Moss of Terroir Auburn restaurant in Clare Valley, Australia.

Featured in: Australia: The Wine Destination of the Year

Grilled Octopus with Green Lentils and Romesco
In this recipe, smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette.
serves 4-6
2 hours, 30 minutes

For the Octopus and Lentils

2 lb. fresh or frozen octopus tentacles
1 12 cups packed flat-leaf parsley leaves (1 cup finely chopped, 12 cup torn in half)
1 cup packed cilantro leaves, finely chopped
2 tbsp. packed oregano leaves, finely chopped
12 cup extra-virgin olive oil
1 tbsp. red wine vinegar
14 tsp. crushed red chile flakes
1 clove garlic, minced
Finely grated zest and juice of 1 lime
3 12 cups chicken stock
1 shallot, halved lengthwise
1 fresh bay leaf
1 cup dried green lentils
kosher salt
12 cup basil leaves, preferably Thai, torn into bite-size pieces
12 cup loosely packed mint leaves, torn in half
12 cup small red onion, thinly sliced lengthwise

For the Romesco Sauce

2 large bell peppers
3 large cloves garlic cloves
1 cup blanched white almonds
2 tbsp. extra-virgin olive oil
2 tbsp. tomato paste
1 tbsp. red wine vinegar
14 tsp. crushed red chile flakes
14 tsp. smoked paprika

Instructions

For the octopus: Bring a large pot of water to a boil, add the octopus, and cook until tender, about 45 minutes. Meanwhile, in a large bowl, stir the finely chopped parsley with the cilantro, oregano, olive oil, vinegar, chile flakes, garlic, and lime zest and juice; you should have 1 cup chimichurri. Scoop out 13 cup of the chimichurri and transfer to a small bowl. When the octopus is tender, drain and transfer it to the bowl with the remaining 23 cup chimichurri and toss to coat. Cover with plastic wrap and let marinate for at least 4 hours.
Meanwhile, in a medium saucepan, bring the stock, shallot, and bay leaf to a boil. Add the lentils, and then reduce the heat to maintain a simmer and cook the lentils, stirring occasionally, until just tender, about 20 minutes. Remove from the heat and season with salt. Scrape into a large bowl and let cool completely. Once cool, stir the reserved 13 cup chimichurri into the lentils.
For the romesco: Heat the broiler. Place the bell peppers and garlic on a foil-lined baking sheet and broil, turning as needed, until blistered all over, 6 to 8 minutes for the garlic, 15 minutes for the peppers. Transfer the peppers and garlic to a bowl, cover with plastic wrap, and let stand for 20 minutes to steam. Uncover and then peel the peppers and garlic, discarding the peppers’ seeds and stems as well. Place the pepper flesh and garlic in a blender along with the almonds, olive oil, tomato paste, vinegar, chile flakes, paprika, and 12 cup water, and purée until smooth. Scrape into a bowl, season with salt and pepper, and refrigerate until ready to use.
To serve, light a grill or heat a cast-iron grill pan over high. Lift the octopus tentacles from the marinade and place on the grill. Cook the tentacles, turning once, until charred and crisp, 8 to 10 minutes. Transfer the octopus to a cutting board and let stand for 5 minutes. Spoon the lentils onto a serving platter and then cut the octopus into 2-inch pieces and place over the lentils. In a bowl, toss the torn parsley with the basil, mint, and onion, and scatter over the octopus. Serve with the romesco sauce on the side.

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