Grilled Octopus with Calamansi Aioli Recipe
Charred octopus tentacles are sliced and served with a mayonnaise flavoured with calamansi – a Southeast Asian citrus fruit – in this deliciously simple recipe from Jeremy Villanueva.
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Cooking tools:
- Grill
- Griddle
- Stove
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Pastry brush
- Tongs
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
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