Main content

Octopus with Rocket, Avocado and Aioli


  • Octopus

  • 1.7 kg Octopus

  • 125 ml Olive Oil

  • 125 ml Extra Virgin Olive Oil

  • 2 Lemons juiced

  • Basil

  • Seasoning

  • Aioli

  • 3 Cloves Garlic

  • 0.5 teaspoon sea salt

  • 2 egg yolks

  • of 2 Lemon

  • 250 ml Extra Virgin Olive Oil

  • Salad

  • 2 Avocados

  • fresh Baby Rocket


  • 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.

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings