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Octopus with Red Pepper Aioli

Octopus with Red Pepper Aioli

Octopus with Red Pepper Aioli

Enjoy this amazing octopus with red pepper aioli recipe from Camille Becerra.A true show-stopper.
By Camille Becerra

Octopus with Red Pepper Aioli

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Octopus with Red Pepper Aioli

Octopus with Red Pepper Aioli


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  • Author: Camille Becerra
  • Total Time: 2 hours 25 mins
  • Yield: 4 1x

Description

Enjoy this amazing octopus with red pepper aioli recipe from Camille Becerra.


Ingredients

Scale
  • 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

Instructions

  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.

Aioli

  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.
  • Prep Time: 25 mins
  • Cook Time: 2 hours
  • Category: Main
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