Chef de cina fancy? Haideti sa incercam o caracatita la gratar cu linte verde si sos Romesco! Crocanta, bine marinata intr-o vinegreta plina de verdeturi pusa in valoare de sosul Romesco. Un sos absolut delicios cu origini catalane pe baza de ardei copti si migdale care insoteste perfect mancarurile pe baza de peste si fructe de mare.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

Pentru caracatita si linte / For octopus and lentil

• 4 – 5 tentacule de caracatita prefierte / 4 – 5 octopus tentacles pre-boiled
• 1 legatura patrunjel verde / 1 bunch parsley
• 1 legatura coriandru / 1 bunch coriander
• 2 lingurite oregano / 2 teaspoons oregano
• 1/2 cana ulei de masline / 1/2 cup olive oil
• 1 lingura otet de vin rosu / 1 tablespoon red wine vinegar
• 1/4 lingurita fulgi de chilli / 1/4 teaspoon chilli flakes
• 2 – 3 catei de usturoi / 2 – 3 garlic cloves
• Sucul de la 1 lamaie / Juice from 1 lemon
• Sare / Salt
• 1 conserva linte verde / 1 green lentil canned
• 1 ceapa rosie / 1 red onion
• Frunze de menta / Mint leaves

Pentru sosul Romesco / For Romesco sauce

• 2 ardei copti / 2 baked peppers
• 3 catei de usturoi / 3 garlic cloves
• 4 linguri fulgi de migdale / 4 tablespoons white almond flakes
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 2 linguri pasta de tomate / 2 tablespoons tomato paste
• 1 lingura otet de vin rosu / 1 tablespoon red wine vinegar
• 1⁄4 lingurita fulgi de chilli / 1/4 teaspoon chili flakes

Pentru vinegreta de verdeturi, punem in bolul blenderului patrunjelul, coriandrul, oregano, fulgii de chili, usturoiul, sarea, sucul de lamaie, otetul de vin rosu si uleiul de masline. Mixam pana obtinem un sos fin. Rasturnam jumatate de cantitate peste tentaculele de caracatita si lasam la marinat la rece cateva ore.

Intre timp pregatim si lintea. Desfacem conserva si o scurgem de apa. Clatim si scurgem apoi adaugam restul de vinegreta verde. Lasam la rece pana la servire.

Pentru sosul Romesco mixam toate ingredientele in bolul mixerului si pastram la rece. Incingem tigaia grill si prajim tentaculele de caracatita cate 2 minute pe fiecare parte.

Impartim lintea in doua farfurii, asezam deasupra tentaculele de caracatita, felii de ceapa rosie si menta tocata.

Servim cu multa pofta alaturi de sosul Romesco si de un pahar cu vin alb.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut Caracatita la gratar cu linte verde si sos Romesco va recomand sa incercati si o Caracatita la gratar cu hummus si sos Meunier, un Festive Italian Mix Platter sau o masa greceasca pe cinste.

English version

Grilled Octopus with Green Lentils and Romesco Sauce

Fancy dinner mood? Let’s try a crispy grilled octopus well marinated in a vinaigrette full of greens enhanced by the Romanesco sauce. An absolutely delicious sauce with Catalan origins based on roasted peppers and almonds that perfectly accompanies fish-based dishes.

For the green vinaigrette, put the parsley, coriander, oregano, chili flakes, garlic, salt, lemon juice, red wine vinegar and olive oil in the blender bowl. Mix until you get a smooth sauce. Pour half the amount over the octopus tentacles and leave to marinate in the cold for a few hours.

In the meantime, prepare the lentils. Open the can and drain the water. Rinse and drain, then add the rest of the green vinaigrette. Leave to cool until serving.

For the romesco sauce, mix all the ingredients in the mixer bowl and keep cold. Heat the grill pan and fry the octopus tentacles for 2 minutes on each side.

Divide the lentils into two plates, place the octopus tentacles, red onion slices and chopped mint on top.

Serve with pleasure with Romesco sauce and a glass of white wine.

If you liked the Grilled Octopus with green lentils and Romesco sauce, I encourage you to also try a Grilled Octopus with Hummus and Meunier sauce, a Festive Italian Mix Platter or the best Greek Fish Platter.

You can find the video details of the recipe here.

ENJOY OUR RIDE!

• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
• R Box Forest – casuta suspendata dintre copaci
• Supa crema de rosii si toast cu branza
• Cartofi prajiti la Actifry
• Salata cu piept de rata, orez negru, portocala si rodie