Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the fermented pepper base, thinly slice 2 large red bell peppers and place them in a clean glass jar.

2. 2

   Add 1 tablespoon of coarse sea salt and cover the peppers completely with 1 cup of filtered water, sealing the jar loosely to allow gases to escape, and let it ferment at room temperature for 1 to 2 days until a slight tang develops.

3. 3

   Prepare 1.5 kilograms of fresh octopus by cleaning it thoroughly, removing the beak and eyes, then place the cleaned octopus in a large pot with 2 cups of white wine, 1 whole lemon sliced, and enough water to cover it completely.

4. 4

   Simmer gently over medium-low heat for approximately 60 to 90 minutes, or until the octopus is very tender when pierced with a fork, then remove the octopus from the liquid and let it cool slightly.

5. 5

   Once the peppers have lightly fermented, drain them and combine them in a food processor with 2 peeled garlic cloves, 1/4 cup of extra virgin olive oil, 1/2 teaspoon of red chili flakes, and 1/4 cup of fresh parsley leaves, processing until a vibrant, rustic sauce forms; season with 1/2 teaspoon of freshly ground black pepper and additional salt to taste.

6. 6

   Preheat a grill or a cast-iron skillet over high heat, drizzle the cooked octopus with 2 tablespoons of extra virgin olive oil and grill for 3-4 minutes per side, until the tentacles are slightly charred and crispy.

7. 7

   Slice 4 thick pieces of rustic Italian bread, approximately 1-inch thick, then brush each side of the bread with 2 tablespoons of extra virgin olive oil and rub with 1 crushed garlic clove, grilling or toasting the bread for 2-3 minutes per side until golden brown and crispy.

8. 8

   Arrange the grilled octopus on individual plates, spooning a generous amount of the fermented pepper sauce alongside, and serve immediately with the crispy garlic bread.