Bells of Bali: Seared Octopus Recipe with LXV Semillon

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.