Grilled octopus with calamansi aioli

Try out this simple grilled octopus recipe with an exciting calamansi aioli. Calamansi is a citrus fruit popular in the Philippines and much of Southeast Asia, akin to a small lime. Here in the UK you can find it in purée form. The recipe makes more mayonnaise than needed but is delicious with Jeremy's chicken inasal recipe too.

First published in 2022
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Ingredients

Metric

Imperial

Grilled octopus

Calamansi aioli

To serve

Method

1

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

  • 125ml of rapeseed oil
  • 1/2 tsp annatto seed
  • 125g of olive oil
2

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

3

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

4

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

First published in 2022
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Before taking a contract on a cruise ship where he worked alongside a number of Filipino chefs, Jeremy Villanueva had only ever cooked classical French cuisine professionally. Now, having taken time to relearn the cuisine he grew up eating, he’s the executive chef at Filipino restaurants Romulo Café and Kasa & Kin in London.

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