Pintxos Pronto #3: Octopus in Olive Oil with Aioli and Chives
Pintxos and eggnog? Why not. This is the third in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season.
This pintxo takes a bit of whisking. For the aioli we used (directions for which can be found by clicking the link found at the beginning of this sentence), we kept it simple with just egg yolk, olive oil, garlic, and fresh lemon juice. As you whisk the aioli into being, perhaps you'll be inspired to add piment d'Espelette (or any number of other spices we do not sell). You should try it. At worst, if you're imagination runs amok, it will only add a few more minutes of whisking to return you to the right path.