Grilled Octopus with Saffron Aïoli Recipe

I. Ingredients:

1 medium or large octopus

2g Saffron 

Garlic cloves

Egg yolks

Pomace olive oil

Extra virgin olive oil

Sea salt

Thyme leaves

II. Instructions:

Prepping the Octopus:

1. If the octopus is frozen, make sure to thaw it completely before cooking. Allow it to defrost in the refrigerator overnight or use a gentle thawing method.
2. Fill a pan with water and bring it to a boil. Add a pinch of salt and 1 tsp of vinegar to the boiling water. Place the defrosted octopus (medium or large size) into the pan and let it cook for approximately 30 minutes. Once cooked, set the octopus aside.
3. To cool it down, transfer the cooked octopus to a bowl of cold water filled with ice cubes.
4. Remove the head of the octopus and set it aside for another dish. Cut out each tentacle individually.
5. Season the octopus with a sprinkle of salt and drizzle with olive oil. Preheat a gas grill to medium heat. Grill the octopus for 3-4 minutes per side until it becomes slightly scorched.
6. Place the grilled octopus legs in a bowl and set aside.

Note: Ensure that the octopus is completely defrosted before boiling to ensure even cooking and optimal texture.

Making Saffron Aioli Sauce:

1. In a small bowl, combine the saffron threads with 1 tbsp of boiling water. Allow it to cool for 10 minutes until the water turns a golden color.
2. In a small pot, add garlic cloves and cover them with pomace olive oil to make garlic confit. Bake on low heat until the garlic turns slightly golden. Reserve the oil and set the garlic aside.
3. In a food processor, combine the egg yolks, garlic confit, lemon juice (from 1 lemon), and a pinch of salt. Slowly drizzle in extra virgin olive oil while processing until the sauce reaches a mayonnaise-like consistency. Adjust the amount of olive oil as needed.
4. Transfer the aioli mixture to a mixing bowl. Add the saffron-infused water and stir well until the sauce turns bright yellow.

Decoration:

1. Arrange the octopus tentacles on a serving platter or individual plates.
2. Drizzle the saffron aioli sauce over the octopus.
3. Garnish with fresh thyme leaves on top and finish with a sprinkle of flaky sea salt.

Enjoy your delicious octopus with saffron aioli!