Octopus is full of Omega-3 fatty acids! Enjoy your favourite seafood while stacking up on heart-loving health benefits with our easy recipe.
2 kg fresh octopus, cleaned
4 teaspoons of minced garlic
1 sprig of rosemary or thyme
Salt and fresh black pepper
2 teaspoons of oreganum
Juice and zest of 2 lemons, kept separately
2 tablespoons of fresh chopped parsley
250ml white wine
1 head of garlic
1 large egg yolk
½ teaspoon of fresh lemon juice
Cut the top off the garlic so the cloves are visible.
Rub all over with oil, wrap in foil and bake at 180*C for about 30 – 40 minutes, or until the garlic is very soft and golden. Remove and keep aside.
In a large pot, heat a bit of oil, and add the garlic, rosemary, juice and zest of 1 lemon. Stir to heat and release the fragrance.
Add the wine and cook for about 1 minute.
Add the octopus and enough water to cover, bring to the boil.
Reduce the heat and simmer for 2 ½ to 3 hours until the octopus is tender. If you taste a piece, it should not be chewy.
Let the octopus rest in the liquid, off the heat, while you finish the aioli.
Take the cooled garlic head, and gently squeeze the garlic out into a bowl.
Add a good pinch of salt, and roughly mash with a fork.
Add the egg yolk and splash of lemon juice and mix.
Drizzle the oil in very, very slowly. You may not use it all.
Keep whisking while you drizzle, to make a soft beautiful emulsion.
It will take time, be patient, keep whisking. Do not rush this.
If your aioli is too thick, you can thin it down with a splash of water or another splash of lemon.
Check for seasoning.
Drain the octopus and dry well.
Toss it with a bit of oil, season and grill until the tips start charring.
Taste test to ensure you get your preferred amount of char.
Place the octopus in your serving dish, and drizzle with a touch of oil, add the lemon juice and zest, and mix well.
Sprinkle the parsley over.
Serve with the garlic aioli on the side.
This is gorgeous as a meal, or can be sliced into chunks, and served as a great snack for a group. Decorate with thin lemon slices.