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Calamari with airy paprika aioli and focaccia from the barbecue

Lightly floured and then fried calamari. Delicious for dipping in an airy paprika aioli, served with barbecue focaccia.This is optimal snacking on the terrace.

Ingredients

470gRoasted bell pepper
Vegetable stock
25gPro espuma
100gAioli

flowered octopus with tentacles

focaccia bread
Olive oil

Black olives

Preparation

  1. Rinse the pepper clean and transfer to a blender.
  2. While blending, add just enough broth until you have a yogurt-like consistency.
  3. Mix in the aioli.
  4. Strain the mixture.
  5. Blend in the pro espuma with a hand blender.
  6. Transfer to a siphon and charge with two cartridges.
  7. Keep cold until use.

  1. Bake or fry the frozen octopus in oil until crispy and hot.

  1. Let the bread thaw and cut to the desired size.
  2. Brush with olive oil and grill on the barbecue.

  1. Pipe the paprika aioli into a bowl and garnish with chopped black olive.
  2. Serve with the warm bread and a small bowl of octopus.