Pulpo a la brasa con alioli suave de ajo negro, toque cítrico y textura crujiente, para una experiencia gourmet.
# Ingredientes:
→ Octopus
01 - 1 kg octopus, cleaned
→ Marinade
02 - 1/4 cup olive oil
03 - 1 lemon, juiced
04 - 2 cloves garlic, minced
05 - Salt and pepper to taste
→ Black Garlic Aioli
06 - 4 black garlic cloves
07 - 1 large egg yolk
08 - 1 tablespoon Dijon mustard
09 - 1/2 cup olive oil
10 - 1 tablespoon lemon juice
11 - Salt to taste
# Instrucciones:
01 - In a large pot of salted water, bring the octopus to a boil. Simmer for about 30 minutes until tender. Drain and cool slightly.
02 - In a bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper. Add the cooled octopus and marinate for at least 30 minutes.
03 - Preheat the grill to medium-high heat. Grill the marinated octopus for 3-4 minutes on each side until charred and slightly crispy.
04 - Blend black garlic, egg yolk, and Dijon mustard in a food processor. Slowly add olive oil while blending until emulsified. Stir in lemon juice and season with salt.
05 - Serve the grilled octopus drizzled with black garlic aioli.
