Blog Menu

Chargrilled Octopus with Artichoke Romesco

This recipe teaches you how to cook octopus to perfection.

Prep Time

    •    Prep and cook time: 1 hour & 50 minutes
    •    Yield: Serves 4


    •    2 bay leaves
    •    1 red chilli, sliced
    •    1 tsp peppercorns
    •    1 tsp dried oregano
    •    2 garlic cloves, crushed
    •    1 bunch rocket, trimmed
    •    1 lemon, chargrilled, to serve
    •    4 (500g each) whole octopus, cleaned
    •    2 tbsps lemon olive oil, plus extra to drizzle

For the artichoke romesco:

    •    2 tsps sherry vinegar
    •    1 tsp smoked paprika
    •    2 garlic cloves, crushed
    •    2 tbsps extra virgin olive oil
    •    2 vine-ripened tomatoes, halved
    •    2 red capsicums, halved, seeds removed
    •    150g sourdough bread, toasted, torn into pieces
    •    200g marinated artichokes, drained, roughly chopped
    •    1/4 cup (50g) whole blanched almonds, roasted, roughly chopped


  1. Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1 hour or until octopus is tender. Remove octopus skin and separate the hood from the tentacles then place in a large heatproof bowl. Discard heads. Drizzle with extra lemon oil, season and toss to combine. Set aside until ready to use.

  2. Preheat oven to 220°C. Grease a large oven tray and line with baking paper.

  3. For the romesco, place capsicum and tomato on prepared tray and roast for 45-50 minutes until charred. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to soften, then peel and discard skin.

  4. Place garlic, almond, sourdough and artichoke in a food processor and whiz, scraping down the sides occasionally, to a paste. Add tomato, capsicum and remaining romesco ingredients and whiz until combined. Season and set aside until ready to serve.

  5. Preheat a large lightly greased chargrill pan to high. Chargrill octopus, turning frequently, for 2-3 minutes until charred. Transfer to a bowl, add lemon olive oil and oregano, and toss to combine. Place romesco on a serving bowl and top with octopus and rocket. Serve with chargrilled lemon.

This great family recipe is thanks to delicious Recipes at


Leave a comment

Please note, comments must be approved before they are published