Grilled Octopus with Calamansi Aioli Recipe - Great British Chefs

Ingredients

• 4 octopus tentacles, large and pre-cooked
• rapeseed oil
• flaky sea salt
• freshly ground black pepper
• 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
• 2 calamansi, or small limes