Grilled octopus with calamansi aioli

Begin by making an annatto infused oil. Pour 75ml of the rapeseed oil into a small saucepan with the annatto seeds. Place over a medium heat for 3-5 minutes, then take off the heat and leave to cool. Strain the oil through a fine sieve into a bowl with the remaining rapeseed oil and the olive oil

Whisk the egg yolk together with the minced garlic for a minute or two until thick and pale. Then slowly drizzle in the annatto oil whilst continuously whisking to emulsify. If it begins to split, add a dash of cold water to re-emulsify. Fold in the calamansi purée, then taste and season with salt and pepper. Set aside

Light a barbecue or place a griddle pan over a high heat. Once searing hot, brush the tentacles with rapeseed oil and sprinkle with flaked sea salt and pepper. Place on the grill, turning regularly until the tentacles are nicely charred on the outside

Cut the tentacles into 3cm pieces, then slice lengthwise and plate up. Serve with the aioli on the side and a halved calamansi or lime