Octopus with Red Pepper Aioli
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Enjoy this amazing octopus with red pepper aioli recipe from Camille Becerra.
  • 1 octopus
  • 1 lemon, sliced
  • 1 onion, sliced
  • 4 garlic cloves, sliced thin
  • 1 teaspoon whole peppercorn
  • 1 teaspoon whole coriander seed
  • 1 teaspoon smoked paprika
  • 2 whole chilies
  • 3 pinches sea salt
  • 1 cup white wine
  • 4 cups fish or vegetable stock
  • 1 penny
Red Pepper Aioli
  • 1 garlic clove
  • 1 egg yolk
  • ¼ cup roasted red pepper
  • juice of ½ a lemon
  • ½ cup safflower or grapeseed oil
  • salt to taste
  1. -Get your pot hot and add lemon, once brown add onion and garlic, lower heat as to not burn garlic. Add the spices and salt.
  2. -Deglaze with white wine and reduce by half. Add stock and allow to come to a full boil. Wash the penny with dish soap and drop it in. Traditionally octopus was made it copper pots, the chemical reaction gives the octopus a beautiful red color when seared.
  3. -Add the octopus, lower heat to a simmer, cover and cook low for 1 ½ hours.
  1. -In a food processor add garlic and salt, pulsing to a paste.
  2. -Add pepper, lemon juice and yolk, buzz till light and frothy.
  3. -Add oil in a very slow steady stream, 1 teaspoon at a time to insure emulsification.
  4. -Adjust seasoning with salt and more lemon.
Recipe by Honest Cooking at https://honestcooking.com/octopus-with-red-pepper-aioli-recipe/