Pulpo a la brasa alioli negro (Imprimir)
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.
# Notas:
01 -
For extra flavor, consider adding smoked paprika to the marinade.
02 -
Pair with a crisp white wine like Albariño.