Charred Octopus with Smoked Paprika Aioli

Charred Octopus with Smoked Paprika Aioli

Ingredients (4 portions):

• 2 octopus tentacles

• 1 lemon

• 2 cloves garlic

• 1 tsp smoked paprika

• ½ cup mayo

• Olive oil, salt

Method:

1. Simmer octopus with garlic & lemon in salted water until tender (~1.5 hrs).

2. Cool, pat dry.

3. Grill over high heat until charred.

4. For aioli: mix mayo with paprika, lemon juice & olive oil.

Pro Tip: Chill octopus before grilling for best texture & color contrast.

Plating Idea: Slice octopus over roasted fingerling potatoes, swipe aioli on plate, sprinkle smoked paprika dust.