Bells of Bali: Seared Octopus Recipe with LXV Semillon
Neeta's Pairing
Make it the LXV way
Spice blend
Bells of Bali
Wine pairing
2025 Sauvignon Blanc / Sémillon
THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and lilikoi. TEXTURED Sémillon and subtle oak bring a fuller mid-palate, with notes of vanilla bean, orgeat…
Coconut, Shallots, Cilantro, Lemongrass, Lemon, Garlic, Hatch Chilli, and other spices
Ingredients
- 1 lb fully cooked Octopus Tentacles
- 2 tbsp LXV Bells of Bali
- 2 Tbsp Olive Oil
- 1 Lemon - juiced
- 3 cloves of garlic - crushed
- 1 tsp red chilli flakes (make that 2 if you love heat)
- Fresh Herbs - minced (dill, parsley)
- 1/4 cup dry white wine (optional)
- Mix olive oil, 1 Tbsp of LXV Bells of Bali, garlic, red chilli flakes. and some salt and brush it generously on the octopus tentacles. heat a cast iron pan and sear the octopus just until lightly browned all over, 2 to 3 minutes. Transfer the octopus to a cutting board and slice into approx 3 to 4 inch pieces.
- Optional step: deglaze the pan with a dry white wine
- Mix lemon juice, 1 tbsp of LXV Bells, of Bali, minced herbs, deglazed wine (optional) in a bowl and toss the seared octopus in this mix. Finish with a nice finishing salt like maldon.
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