Piment d'Espelette
advanced · 14 min · 10 canapés
Octopus Aioli
A Spanish Soul canapé inspired by octopus, potatoes and mild aromatic pepper.
Use a small octopus slice so the crisp remains recognizable.
Ingredients
- Piment d'Espelette crisps
- Cooked octopus
- Aioli
- Parsley
- Lemon oil
Instructions
- 1. Add a tiny aioli dot to one crisp.
- 2. Place one octopus slice on top.
- 3. Finish with parsley and lemon oil.
Pairings
Wine
- Albarino
- Godello
Beer
- Saison
Cocktail
- Gimlet
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