Recipe Description
Try this tangy and flavourful aioli sauce over octopus for a treat!
Recipe Ingredient
- 2kg octopus tentacles
- 200ml olive oil
- 40g black olives, crushed (stones left in)
- 4 cloves garlic, crushed
- 1/4 bay leaf
- 1/2 red chilli
- 4 tsp lemon juice
- 6 parsley stalks
- Aioli:
- 6 cloves garlic
- 1 red chilli, sliced
- 4 fresh coriander roots, washed and chopped
- 1 tsp sea salt
- 1 egg yolk
- 100ml olive oil
- 4 tsp lemon juice
Instructions
- Peel the skin off the octopus but leave the suckers intact. Pat dry.
- Heat up oil, add the crushed olives and fry until the oil smokes; this should take about 15 minutes.
- Take care as the oil will splatter. Reduce the temperature to a minimum and add all other ingredients.
- Cover the pan and simmer gently for 35 to 40 minutes. The octopus should then be as soft as cooked lobster meat.
- Make the aioli by pounding garlic, chilli, coriander roots and salt together to make a fine smooth paste. This will require patience and time.
- Put the egg yolk and pounded mixture into a bowl and whisk with a fork. Slowly add the olive oil, drop by drop at first, whisking constantly to emulsify and create a smooth mayonnaise.
- Add salt and lemon juice to taste and set aside.
- To serve, cut the cooked octopus tentacles into 1cm lengths, each with a sucker. Arrange on a plate with a little of the aioli spooned over the top.
- Garnish and serve!
