Tandoori Octopus & tuna crudo with preserved lemon relish

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See below for the German translation – siehe unten für die deutsche Übersetzung der Rezepte

I am a great fan of a p’tit apéro, the aperitif, and especially of the things that come along with it. It is such a nice start to a dinner, a get together: everyone relaxes (especially the host, i.e. me), has a chat, a sip and a nibble or two. Olives & nuts are beloved classics but to a taster-greedy person like me, anything from the Hors d’œuvres or Tapas department is the Non plus ultra. A small plate of this, one bite of that, a spoonful of something else, a nibble here, a taster there – I am in heaven.

Which brings us directly to Inaki Aizpitarte. Trust a Basque chef with highly revered restaurants in Paris to conjure up irresistible French-Basque tapas hybrids (in/for Bon Appetit): Sliced cured duck breast instead of Iberico ham, a trio of fantastic anchovies, olives and tangy green Guindilla peppers, fiery orange Tandoori-spiced octopus coins.

The jewel coloured octopus got served at a supper with friends, next to a tuna crudo (raw tuna slices), an incredible smoked pimenton & preserved lemon relish (inspired by another Aizpitarte recipe) to go with both & we have added ‘simple’ broad bean bruschette to balance those intense flavours. Continue reading

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