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Charred Octopus Bites with Smoked Paprika and Black Garlic Aioli
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Tongs

Ingredients
  

  • 1 pound pre-cooked octopus tentacles
  • 3 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup mayonnaise
  • 3 cloves black garlic, mashed
  • 1 tablespoon lemon juice

Instructions
 

  • Pat the octopus tentacles dry with paper towels and cut them into 1-inch bite-sized pieces.
  • Place the pieces in a bowl and toss with 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt, and black pepper until evenly coated.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the octopus pieces in a single layer and cook undisturbed for 2-3 minutes per side until charred and crisp at the edges.
  • While the octopus cooks, make the aioli. Stir the mayonnaise, mashed black garlic, lemon juice, and remaining teaspoon of smoked paprika together in a small bowl until smooth.
  • Transfer the charred bites to a serving plate and serve immediately with the black garlic aioli on the side for dipping.

Notes

Cook the octopus in batches if needed so the pieces char instead of steam. The aioli can be mixed up to a day ahead and kept covered in the fridge. If the black garlic feels too pungent, add a pinch more lemon juice to brighten it. These bites lose their crisp edges if held too long, so serve them right after cooking.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowl, Tongs