Grilled octopus with calçots and romesco sauce: surf and turf at its most authentic

We began with cheeses, followed by monkfish with shallots, and now Sergi Millet, chef at Mas Rabell restaurant, is proposing something truly surprising: grilled octopus with calçots (a variety of Catalan scallion). An curious combination, right?

Let’s take a look at how it’s done. It really is super easy.

Ingredients (serves 4)

600 g cooked octopus arm

16 calçots

40 g romesco sauce

40 g aioli sauce

Finely chopped chives

Finely chopped parsley

Smoked red paprika

Flor de Sal sea salt flakes

Olive oil

Begin by roasting the calçots. Do so in whatever style you like best. Charcoal-grilled or in the oven. What matters is that they end up nice and tender. Before peeling them, make sure to let them cool for a few minutes. Then it’s easy to cut them into round slices. While you wait, open a bottle of Jean Leon 3055 Chardonnay, a wine that pairs beautifully with seafood dishes like octopus, shellfish or cuttlefish. 😉

Once your calçots are roasted and cut into round slices, it’s time to cook the octopus. It really doesn’t need to cook for a long time, because it’s pre-boiled. Lightly pan-grill the octopus in olive oil until it turns golden, remove from heat, and cut into pieces. Season with paprika, sea salt flakes, and a bit of olive oil.

Now it’s time for the presentation. Arrange the octopus pieces on the entire plate, along with the calçots, then add a decorative romesco and aioli sauce flourish. And for the final touch: sprinkle with chives and parsley. Ready to serve!

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