Grilled Octopus with Romesco Sauce and Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena

For the octopus

1 octopus (about 800 g–1 kg)
1 lemon
Rosemary
2 bay leaves
Thyme
2 garlic cloves
Salt, to taste
Black pepper, to taste

For the romesco sauce

1 red bell pepper
2 tomatoes
1 garlic clove
30 g toasted almonds (or hazelnuts)
2 tsp smoked paprika
60 ml extra virgin olive oil
1 tbsp Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena
A squeeze of lemon juice
Salt and black pepper, to taste

To finish

1–2 tbsp Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena
Fresh parsley
Lemon wedges

Cook the octopus

Place the octopus in a large pot of lightly salted water. Add the garlic, rosemary, thyme, and bay leaves. Bring to a gentle simmer and cook for about 50–60 minutes, or until the octopus is tender when pierced with a knife.
Turn off the heat and let the octopus cool in its cooking liquid. This helps keep the meat tender. Drain well and pat dry.

Make the romesco sauce

Roast the red bell pepper and tomatoes in the oven or on the grill until the skins are nicely charred and blistered. Peel the vegetables and blend them with the toasted almonds, garlic, smoked paprika, Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena, and extra virgin olive oil.
Blend until smooth but still slightly textured. Season with salt and black pepper, then add a squeeze of lemon juice to brighten the flavors.

Grill the octopus

Separate the octopus into individual tentacles and grill over high heat until deeply charred on the outside and slightly crisp around the edges. During the final minutes of grilling, brush generously with Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena. Let the glaze caramelize slightly for a glossy, aromatic finish.

Serve

Spoon the romesco sauce onto each plate and arrange the grilled octopus on top.
Finish with an extra drizzle of Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena, fresh parsley, and a squeeze of lemon juice.
Serve immediately.