• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Peel the skin off the octopus but leave the suckers intact. Pat dry.
  2. Heat up oil, add the crushed olives and fry until the oil smokes; this should take about 15 minutes.
  3. Take care as the oil will splatter. Reduce the temperature to a minimum and add all other ingredients.
  4. Cover the pan and simmer gently for 35 to 40 minutes. The octopus should then be as soft as cooked lobster meat.
  5. Make the aioli by pounding garlic, chilli, coriander roots and salt together to make a fine smooth paste. This will require patience and time.
  6. 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.
  7. Add salt and lemon juice to taste and set aside.
  8. 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.
  9. Garnish with slivers of peeled tomato flesh and a spring of fresh coriander.

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