Warm octopus and pear salad with rumesco sauce

(3 Portions)


  • 8 octopus tentacles, cooked
  • 2 fresh SOFRUCO pears
  • Juice of 1 SOFRUCO lemon
  • 2 bunches mixed greens
  • 1 fennel bulb, thinly sliced
  • Olive oil

For the sauce:

  • 1 red bell pepper
  • 4 pear tomatoes
  • 1 slice white bread, toasted
  • 1 teaspoon paprika
  • ½ cup toasted almonds
  • 1/3 cup olive oil
  • 3 cloves garlic
  • 2 tablespoon apple cider vinegar
  • Salt and pepper


  • Place the tomatoes, pepper, and garlic in an ovenproof casserole and roast at 180ºC for 30 minutes or until very brown. Thoroughly remove the burned skins from the vegetables.
  • Transfer the roasted vegetables to a blender and add the bread, paprika, almonds, olive oil, and vinegar. Blend well to form a smooth sauce. Season with salt and pepper and set aside.
  • Heat a little olive oil in a skillet and sauté the octopus until nicely browned and crisp. Season with salt and pepper.
  • Slice the pears and set aside in a bowl with a little lemon juice.
  • Arrange the greens, fennel, pear slices, and octopus on a large platter and serve with the sauce.