Octopus

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

We used a large octopus in this recipe, but you could also use baby octopus. Ask the fishmonger to clean the octopus. Note

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note