Sea delights: Octopus in tempura with wasabi and coriander aioli
The heat is here and it is the perfect time to enjoy delicious tapas and refreshing flavors! Take note of this irresistible recipe for "Tempura octopus with wasabi and coriander aioli" , because it is an ideal option to share and enjoy on warm summer days.
This recipe combines the exquisiteness of cooked octopus with the delicacy of crispy tempura with a hint of wasabi aioli and slightly spicy coriander. Get ready to enjoy an explosion of flavors and create unforgettable moments under the summer sun! Because while you enjoy the tender and flavorful octopus , wrapped in a golden and crunchy tempura that gives it an irresistible touch of texture, the wasabi and coriander aioli will add a fresh and spicy touch that will make your taste buds dance with joy.
This wasabi aioli from today puts a bold, modern twist on a timeless recipe, and you'll find that with its unique combination of bold, fresh flavors, it elevates the dining experience even further.
I encourage you this June to gather your loved ones and surprise them with this octopus tempura. It's time to celebrate the joyous spirit of tapas and vibrate with delight from the experience!
For the tempura octopus:
- 1 octopus (approx. 1.2 kg, previously frozen and thawed*)
- 100 ml of white vermouth
- 1 package of tempura flour (flour for frying)
- 1 bay leaf
- flake sea salt
For the aioli:
- 2 organic limes
- 1 clove garlic
- 1 tsp mustard
- The yolk of 1 fresh egg, size M
- 200 ml of sunflower oil
- 1/2 bunch of coriander leaves
- 2 tsp wasabi paste
- 1.5 liters of oil
If you cook the octopus in a traditional way, go directly to step 3.
- Put the high Fusiontec Aromatic saucepan on the fire with 2 liters of water, the vermouth and the bay leaf. When bubbles start to come out, add the octopus (previously washed).
- Cook over low heat for 1 hour, covered. Then drain the liquid and let it cool.
- Meanwhile, prepare the aioli: wash the limes, finely grate their skin and squeeze the juice. Peel the garlic. Put the egg yolk in a blender glass along with the mustard, garlic, 2 tablespoons of lime juice, a little salt and oil. Beat for a short time, until a thick cream is formed.
- On the other hand, chop the cilantro, including the stems, and add them to the blender glass along with the 2 teaspoons of wasabi sauce, and beat again with the electric mixer until you obtain a homogeneous sauce with a greenish hue, due to the coriander .
- Transfer the sauce to a bowl or ramekin (in which you will serve the sauce), season with a few flakes of salt and the lime zest. Chill in the refrigerator, covered.
- Using scissors, cut the octopus into pieces.
- In a bowl, mix the tempura flour with cold water, stirring according to its instructions.
- Put oil in the Fusiontec saucepan or in a steel fryer, and heat the oil to 180 °C.
- Dip the octopus portions one by one in the tempura batter, drain a little and fry in the hot oil for 2–3 minutes, until golden and crisp.
- Once ready, remove from the oil with the help of a slotted spoon and drain on kitchen paper. Season with the flaked sea salt.
- To serve, cut the rest of the lime into slices. Take the aioli out of the fridge, stir it again and season to taste (you can add a little zest to decorate it). Plate the crispy octopus and serve.
- I recommend freezing and thawing the octopus before cooking it, because freezing helps break down the fibers and will make it more tender.
- You can cook the octopus in the pressure cooker if you want instead of doing it in a traditional pot. Just put half a liter of water, the octopus, the bay leaf, the vermouth and the salt in the pressure cooker and let it cook there for about 20 minutes from the moment the ring rises (it will depend on the size of the octopus to have it for more or less time... when it is open the pot and check that it is tender; if not, leave it for a few more minutes).
- This recipe is a different proposal to cook and cook the octopus, different from the traditional cooking of Galician octopus. You can see how to cook and prepare it here , at the hands of an expert, the Galician chef Julio López.