Grilled Octopus with Romesco Sauce and Spicy Garlic and Rosemary Glaze

Cook the octopus in lightly salted water with rosemary, garlic, thyme, and bay leaves for about 50–60 minutes, until tender. Let it cool in its cooking liquid to keep it soft, then drain and pat dry.

Meanwhile, prepare the romesco sauce by roasting the red pepper and tomatoes in the oven or on the grill until the skins are nicely charred. Peel them and blend with the toasted almonds, garlic, smoked paprika, one tablespoon of Carandini Rosemary & Spicy Garlic Glaze, and extra virgin olive oil until smooth yet slightly textured. Season with salt and pepper and add a few drops of lemon juice to balance.

Cut the octopus into tentacles and grill over high heat until nicely charred and slightly crispy on the outside. During the final minutes, brush with the Carandini Rosemary & Spicy Garlic Glaze for a glossy, aromatic finish.

Spread the romesco sauce on the base of the plate, place the grilled octopus on top, and finish with an extra drizzle of glaze, fresh parsley, and a squeeze of lemon juice just before serving.