2 large boiled Octopus legs
1 red pepper
1 green pepper
1 yellow pepper
1 tablespoon sweet paprika
½ clove of garlic
Cut the peppers and onions in squares and the Octopus into wide slices
Put the Octopus and vegetables on the skewer, sandwiching them.
We mark the brochettes on the grill with a splash of olive oil.
Season with salt and sprinkle with paprika.
We make the Aioli sauce:
We introduce in a beater jar chopped garlic, egg, a pinch of salt, a splash of oil and a splash of vinegar. We put the Blender in the bottom of the container, and start to beat without moving the mixer.
When it starts to emulsify, went up and down the mixer until all homogeneous sauce.
We serve hot skewers with sauce aioli, above the sauce we sprinkled a bit of chopped parsley.