Grilled octopus with calamansi aioli
Ingredients
Grilled octopus
- 4 octopus tentacles, large and pre-cooked
- rapeseed oil
- flaky sea salt
- freshly ground black pepper
Calamansi aioli
- 125ml of rapeseed oil
- 1/2 tsp annatto seed
- 1 egg yolk
- 1 garlic clove, finely minced
- 125g of olive oil
- 15g of calamansi purée
- 1/2 tsp salt
- 1 pinch of freshly ground white pepper
To serve
- 2 calamansi, or small limes
Method
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
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
- 1 egg yolk
- 1 garlic clove, finely minced
- 15g of calamansi purée
- 1/2 tsp salt
- 1 pinch of freshly ground white pepper
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 octopus tentacles, large and pre-cooked
- rapeseed oil
- flaky sea salt
- freshly ground black pepper
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
- 2 calamansi, or small limes
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