Grilled Octopus Ratatouille with Garlic and Cashew Romesco Sauce
Luckily I live in a city where I can pretty much find any seafood ingredient of my liking and octopus happens to be one of them. There is a great seafood counter in Chicago that has cooked octopus and all you have to do is toss it with some extra virgin olive oil and kiss it on your Kenmore grill for a couple of minutes. Serve it up with some cipollini onions and baby red potatoes tossed in a spicy romesco sauce and you have a winning dish! Happy Eating!
preparation
preparation time
15 mins
cook time
25
servings
2
calories
129
ingredients
1 pounds cooked octopus
1 tablespoons extra virgin olive oil
2 pounds baby red potatoes halved
4 cipollini onions
0.5 cherry tomatoes
2 slice jarred roasted red pepper
0.5 cup raw cashews
1 large garlic clove
0.5 teaspoons red chili flakes
0.25 cup chopped cilantro extra for garnish
0.25 cup extra virgin olive oil
directions
Directions:
Toss octopus in a large bowl with olive oil and set aside. Cook baby potatoes for 15-20 minutes in boiling salted water. Drain. Toss in with octopus, tomatoes, and onions. Season with salt and pepper. Heat your Kenmore grill to a medium high heat and toss the ingredients on the grill for about 6-8 minutes. Meanwhile, place all remaining ingredients into a blender and puree. Adjust for seasoning. Spoon romesco sauce onto 2 plates and top with octopus and vegetables. Garnish with cilantro and a drizzle of olive oil. I like to add a small sprinkle of Maldon sea salt to finish the dish. Enjoy!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
