The octopus was simply simmered in water with bay leaves and half an onion for about 40 minutes before refrigerating overnight and searing on a cast iron pan. The baby potatoes were boiled in the octopus water. The romesco sauce was 1 can of fire-roasted tomatoes, 1 jar of roasted peppers, a handful blanched almonds, parsley, olive oil, sherry vinegar, pimentón, garlic, and salt—all blended together until smooth. And finally, the pimentón de la Vera oil was some olive oil heated up with garlic, before taking it off the heat, and then adding in some pimentón de la Vera (Spanish smoked paprika). Let it infuse for an hour before filtering it through a coffee filter. And finally—put everything together, and sprinkle with some extra pimentón de la Vera and flaky salt.
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Recipe
The octopus was simply simmered in water with bay leaves and half an onion for about 40 minutes before refrigerating overnight and searing on a cast iron pan. The baby potatoes were boiled in the octopus water. The romesco sauce was 1 can of fire-roasted tomatoes, 1 jar of roasted peppers, a handful blanched almonds, parsley, olive oil, sherry vinegar, pimentón, garlic, and salt—all blended together until smooth. And finally, the pimentón de la Vera oil was some olive oil heated up with garlic, before taking it off the heat, and then adding in some pimentón de la Vera (Spanish smoked paprika). Let it infuse for an hour before filtering it through a coffee filter. And finally—put everything together, and sprinkle with some extra pimentón de la Vera and flaky salt.