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Remove the beak from the octopus and dry with a tea towel.
Sear In a very hot pan on both sides, place a lid on the pot and cook slowly for about 10 mins.
Rest for a while, remove skin and slice the tentacles.
To make the aioli, pound the garlic and salt until smooth.
Whisk lemon juice, garlic and egg yolk, slowly incorporating the olive oil.
To serve, squeeze some lemon over the octopus, add oil, basil leaves and seasoning.
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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