Seared Octopus Recipe with LXV Semillon
LXV Recipe

Seared Octopus Recipe with LXV Semillon

ProteinSeafood
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Pour this with it

2025 Sauvignon Blanc / Sémillon

THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and…$70
Neeta's Pairing

Make it the LXV way

LXV Bells of Bali Spice blend

Bells of Bali

This blend of warm spices brings the heat and sweetness of Southeast Asian markets to your kitchen. Use it on roasted vegetables, grilled fish, or stirred into yogurt for a bright, lingering finish.

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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