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Octopus with Rocket, Avocado and Aioli


  • Octopus

  • Aioli

  • Salad


  • 1.

    Remove the beak from the octopus and dry with a tea towel.

  • 2.

    Sear In a very hot pan on both sides, place a lid on the pot and cook slowly for about 10 mins.

  • 3.

    Rest for a while, remove skin and slice the tentacles.

  • 4.

    To make the aioli, pound the garlic and salt until smooth.

  • 5.

    Whisk lemon juice, garlic and egg yolk, slowly incorporating the olive oil.

  • 6.

    To serve, squeeze some lemon over the octopus, add oil, basil leaves and seasoning.

  • 7.

    Place a bunch of rocket in a bowl, slice some avocado and arrange some octopus on top, drizzle with some aioli.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Octopus with Rocket, Avocado and Aioli.


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