Sep 17 • Recipes
Charred Octopus with Smoked Paprika Aioli
Charred Octopus with Smoked Paprika Aioli
Ingredients (4 portions):
- 2 octopus tentacles
- 1 lemon
- 2 cloves garlic
- 1 tsp smoked paprika
- ½ cup mayo
- Olive oil, salt
Method:
- Simmer octopus with garlic & lemon in salted water until tender (~1.5 hrs).
- Cool, pat dry.
- Grill over high heat until charred.
- For aioli: mix mayo with paprika, lemon juice & olive oil.
Pro Tip: Chill octopus before grilling for best texture & color contrast.
Plating Idea: Slice octopus over roasted fingerling potatoes, swipe aioli on plate, sprinkle smoked paprika dust.
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Charred Octopus with Smoked Paprika Aioli
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