Smoked paprika mayo

This little mayo recipe is the perfect foil for fish and seafood. It’s great as a dip for peeled, prawns, grilled squid or drizzled over octopus carpaccio.

INGREDIENTS

10 tablespoons good-quality mayonnaise

3 tablespoons extra-virgin olive oil

6 teaspoons hot smoked paprika

3 teaspoons cayenne pepper

2 teaspoons garlic granules

1 tablespoon freshly squeezed lemon juice

METHOD

Sterilise a small jar by putting it through a hot dishwasher cycle or washing it in hot, soapy water, rinsing well and drying it in a hot oven for 10 minutes.

Mix all the ingredients together vigorously until you have a mayonnaise that you can easily drizzle and store in the sterilised jar or a squeezy plastic bottle in the fridge.

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