Char-grilled octopus meets Spanish-inspired romesco in a flavor explosion. Crispy, tender octopus tentacles paired with smoky red pepper sauce, charred baby potatoes, and Spanish chorizo create a Mediterranean feast that looks restaurant-quality but comes together easily on the Kamado Joe. This is the kind of dish that makes people ask "you made this at home?"
Ingredients
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Main
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Romesco Sauce
Instructions
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01
Preheat the Kamado Classic Joe to 325-350°F for direct heat.
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02
Cook the seasoned potatoes (salt/pepper/olive oil/Italian seasoning) in cast iron skillet over coals watch closely to ensure no burning and stir or mix every 2-3 min.
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03
Place the Red Bell Peppers on the direct heat and rotate every 1-2 minutes until skin is charred and bubbling. Should be approx. 4-5 minutes total.
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04
Remove the skin from the Bell Peppers and place in food processor combined w/ other ingredients of the Romesco Sauce. Pulsate until smooth and adding EVOO for desired consistency.
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05
Season the Octopus w/ Olive oil, salt and pepper. Cook over direct heat 4-5min per side to produce perfect crispy charring. Along with the Smoked sausage also turning every 3-4 min until cooked.
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06
Slice the lemon and place on grill 2-3 min total.
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07
Slice the Octopus and Smoked Sausage (1/2" sections).
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08
Plate the dish with a base of Smokey Romesco Sauce, Sliced Octopus, Charred Baby potatoes, Smoked sausage and garnish with grilled lemon slices & Fresh Italian Parsley.
