Chargrilled octopus with saffron rouille and roasted onion and pimiento salad

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Hanging around the fabulous La Boquería market (Mercat de Sant Josep) off the Ramblas in Barcelona inspired the flavours, textures and colour of this salad. Look for jars of roasted pimiento strips (also called piquillo peppers) in Spanish or gourmet food stores — they are a necessity if the success of this salad is to be ensured.


  • 3 small red onions, cut into eighths
  • 12 cloves garlic
  • 500 g


  1. Preheat oven to 180°C.
  2. Roast onion and garlic cloves in an oiled baking tray until soft and coloured, about 30 minutes