Citrus Charred Octopus with Romesco

Skip the fried and go with charred! Citrus charred octopus with romesco takes a seafood appetizer favorite to the next level. It can be daunting to serve octopus at any event, but our team takes you step-by-step to create a memorable dish. Let’s gather the ingredients, get in the kitchen, and get cooking!

Ingredients

For Sauce

Large                     Red Pepper (about 1/2 pound, roasted, peeled, seeds and membranes removed)

Medium               Tomatoes (or 4 Roma tomatoes, about 3/4 pound)

Large                     Garlic Cloves (peeled)

1/2 Cup                Toasted Almonds (or a combination of almonds and skinned roasted hazelnuts)

2 tsp                      Red Pepper Flakes (or pure ground Chile powder, to taste, pepper flakes are hotter)

1 tsp                      Spanish Smoked Paprika (or sweet paprika, pimentos)

Salt and Pepper to taste

2 Tbsp                   Sherry Vinegar

1/2 Cup                Extra Virgin Olive Oil (as needed)

For Citrus Vinaigrette

1                             Small Shallot (finely chopped)

3/4 Cup                Olive Oil

1/4 Cup                White Wine Vinegar (or champagne vinegar)

3 Tbsp                   Fresh Lemon Juice

1/4 tsp                  Lemon Zest (finely grated)

To Taste               Salt (and freshly ground black pepper)

To Taste               Sugar

For Octopus

Two                       Octopus Arms

1 tsp                      Salt and Pepper

1 Tbsp                   Olive Oil

­Preparation

This Citrus Charred Octopus with Romesco recipe is complete in five simple steps.

1. In a blender, combine all sauce ingredients, other than olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you gain traction.
2. Once ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach the desired consistency. Add salt to taste.
3. Next, move on to creating the vinaigrette. Combine all ingredients, but olive oil, into a blender. Start on low and once again slowly add oil as the mixture blends. Taste and add salt, sugar or pepper as needed.
4. Grilling the main attraction. Season Octopus with salt and pepper and place on the hot grill to char.
5. Once on the grill use about two tablespoons of Citrus Vinaigrette and splash on octopus. Once charred on both sides, place on cutting board and slice into five parts.

Showcase your masterpiece by spreading romesco on the plate by using the back of a spoon and garnish with a grilled lemon!

The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which are some of the finest restaurants in New Buffalo, Michigan and South Bend, Indiana. From a quick bite at Timbers to casual dining at Kankakee Grille, The Buffet, and Edgewater Café, to fine dining at Copper Rock Steakhouse; Dining is better with us.