Description
Tender octopus, simmered in a rich broth, is paired with a vibrant red pepper aioli. A simple yet elegant dish with bold flavors.
Ingredients
Units
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 (237 ml) white wine
- 4 cups (946 ml) fish or vegetable stock
- 1 penny
- 1 garlic clove
- 1 egg yolk
- 1/4 cup roasted red pepper
- juice of 1/2 a lemon
- 1/2 cup safflower or grapeseed oil
- salt
Instructions
- Get your pot hot and add lemon; once brown, add onion and garlic, then lower the heat to prevent burning the garlic. Add the spices and salt.
- Deglaze with white wine and reduce by half. Add stock and bring to a full boil.
- Add the octopus, lower heat to a simmer, cover, and cook for 1 ½ hours.
- Aioli
- In a food processor, add garlic and salt, pulsing until a paste forms.
- Add pepper, lemon juice, and yolk; pulse until light and frothy.
- Add oil in a very slow, steady stream, 1 teaspoon at a time, to ensure emulsification.
- Adjust seasoning with salt and more lemon.
- Serve the octopus tentacles on top of the aioli, and sprinkle additional chili on top.
Notes
- For optimal tenderness, ensure the octopus is fully submerged in the simmering liquid.
- If you don’t have safflower or grapeseed oil, use a neutral oil with a high smoke point like avocado oil.
- Leftover octopus and aioli can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 150