Octopus Aioli
Ingredients:
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
Preparation:
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.
Gently gather the small ends of the octopus tentacles and carefully lower into the
hot oil to seal quickly.
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.
Aioli:
Pound the garlic, chilli, coriander roots and salt together to make a fine smooth
paste.
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.
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