The Coal Shed’s grilled octopus by head chef Callum Wood

Especially in our grilled octopus with Romesco, Chorizo and hazelnut crumb and pickled lemon.

This dish brings the colours of nature alive and is the perfect dish to impress in this warmer weather.

Ingredients

Romesco sauce -

4 Roasted red peppers

10 Tomatoes

4 Garlic cloves

2Red Chilli

Sun dried tomato

100ml Red wine

100ml Red wine vinegar

200ml Olive oil

A splash of smoke oil

Octopus -

1 Octopus tentacle per person

100ml White wine

100ml Water

1 Onion

2 Garlic

2 tsp Sumac

2 tsp Paprika

2 Celery (chopped)

Garnish

1⁄2 Chorizo

100g Hazelnuts

Pickled Lemon