Chilli Salt Octopus with Almond Skordalia

Name: Chilli Salt Octopus with Almond Skordalia
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: vegetable oil, for deep-frying; rind of 1 lemon; cuttlefish or squid (no need to cook in oven, just dust in flour and deep-fry); 1 tablespoon strained lemon juice; 4 stalks parsley; 3 x 500 g octopus, cleaned; 1½ cups (375 ml) beer; 4 cloves garlic, peeled; 1 tablespoon chilli powder; ½ teaspoon fine sea salt; ½ teaspoon freshly ground white pepper; ½ cup (125 ml) olive oil; 4 tablespoons fine fresh breadcrumbs (see Chefs’ ingredients); 1 cup (150 g) plain flour; 1 tablespoon fine sea salt; 1 egg yolk; 4 cloves garlic, roughly chopped; 50 g blanched almonds

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Lauren Murdoch taught this recipe at the Seafood School in a class entitled ‘Bites for Drinks’, and it is a very moreish nibble to serve with pre-dinner drinks or as finger food. The beer batter is light, salty and spicy; you can add more beer, flour, salt or chilli to suit your taste if you like. The octopus braises in its own juices in the oven - the cooking time can vary quite a bit depending on how well i