Braised Octopus with Romesco and Potatoes
Ingredients
• Cooked octopus tentacles
• Romesco sauce
• Spicy Espinaler sauce
• Salt flakes
• Assorted potatoes
• Olive Oil
Exquisite Gastronomic Creation: Braised Octopus with Romesco and Potatoes
Step-by-Step Guide
STEP 1:
Cut the potatoes into strips and roast them for 20 minutes.
STEP 2:
Pour olive oil into the pan. Fry the octopus on both sides and remove it when it is golden.
STEP 3:
Pour romesco sauce in the pan and stir. Cut the octopus into slices. Place the sauce on the plate and assemble the potatoes and octopus.
STEP 4:
Dress with spicy Espinaler sauce. Add flakes of salt around
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Exquisite Ingredient Highlighted for Culinary Delights
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OCTOPUS IN OLIVE OIL
The Espinaler octopus is selected, cooked and delicately chopped to achieve a perfect texture. Presented in slices and packed in olive oil that enriches its characteristic flavor. A gourmet preserve ideal for appetizers or as a culinary ingredient.
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SPICY ESPINALER SAUCE
Espinaler Sauce is the best appetizer sauce in the world, the original appetizer sauce. Formulated in 1950 with a unique, exclusive and familiar formula, it is Espinaler\’s star product, perfect to pair with canned seafood, French fries, salads and olives. Made with high quality ingredients and secret spices, it is the magical and essential touch to turn any appetizer into the most special one. Now, in its spicy version with cayenne pepper!
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ROMESCO SAUCE
Perfect to accompany grilled vegetables, as a special salad dressing and without a doubt to accompany the famous calçots (a variant of young garlic made on a tile grill, well known in Catalan gastronomy). Espinaler romesco sauce is made according to the traditional recipe based on oil, tomato, almonds, hazelnuts and white vinegar wine. A 100% natural sauce that does not contain gluten.