Home » Recetas » Chef la Rosa » Warm octopus and pear salad with rumesco sauce Warm octopus and pear salad with rumesco sauce (3 Portions)Ingredients:8 octopus tentacles, cooked2 fresh SOFRUCO pearsJuice of 1 SOFRUCO lemon2 bunches mixed greens1 fennel bulb, thinly slicedOlive oilFor the sauce:1 red bell pepper4 pear tomatoes1 slice white bread, toasted1 teaspoon paprika½ cup toasted almonds1/3 cup olive oil3 cloves garlic2 tablespoon apple cider vinegarSalt and pepperPreparation: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.