25/06/2020
Seared Octopus in a Piquillo sauce served with grilled yellow zucchini and grilled Meyer lemon.
Ingredients:
1 octopus leg
1 Tbp small diced onion
4 piquillo pepper
1 lemon
1/4 yellow Zucchini
4 oz Vegetable Oil
3 peppers one of each color
Salt to taste
Pepper to taste
Herb of Provence to taste
For the sauce:
1. Take the piquillo peppers and roast them until all the skin turns black. Take out the burnt skin, and remove the seed of the inside.
2. On a low heat, put the diced onions to sweat, herb of Provence, salt and pepper.
3. In the blender put the piquillo peppers, onions, lemon juice and add salt & pepper to taste.
4. Add vegetable oil until right consistency.
Prep for the Octopus
1. After cleaning and cooking the octopus, make sure to dry it.
2. Remove skin from the sides, just leaving the tentacles intact.
3. Add seasoning, salt and pepper and let the octopus reach room temperature.
4. Cut red, yellow and green peppers in small dices.
5. Cut the lemon in quarters
6. Cut zucchini, make sure they are the same size and add salt and pepper.
7. Grill the octopus, zucchini and lemon.
8. Sauté the peppers with little oil and add seasoning.
9. Cut the octopus in slices
10. Serve with sauce and enjoy ❤️
