Recipes

Grilled Octopus

Grilled Spanish Octopus - Bruno Albouze - THE REAL DEAL

Grilled Spanish Octopus Recipe

Cooking Octopus, 3 Ways
Cook in bouillon for 2 hours on low simmer. Chill, rub in spices and grill.
Steam for 2 hours at 95ºC/203ºF. Chill, rub in spices and grill.
Sous-vide cooking* in spices for 5 hours at 77ºC/171ºF. Remove from bag and drain. Chill to rest and grill or bbq.

*Sous vide cooking is the process of sealing food in a vacuum sealed bag – and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum.”

Serves 6/8.
≈ 6lb. (3kg) previoulsy frozen octopus*
1 ounce (30g) Mexican chorizo seasoning (ground cumin, onion, garlic, cayenne, oregano, salt)
A few crushed garlic cloves.

*Octopus shrinks drastically when cooked, losing about two-thirds of its weight. If using fresh octopus, tenderize it using a meat tenderizer or freeze for a day or 2, thaw and cook.

Hold the octopus under cold running water. If the head/hood is still attached, begin with it flipped inside out to make sure that any remaining entrails are washed away. Then turn the head back the right way around to rinse off. Remove the eyes and beak and discard, save the hood. Cut in between each tentacle (keep whole if using baby octopus). Pat dry octo and rub in spices and crushed garlic cloves. Bag using vaccum sealer bags only and cook. Remove from bag, drain and discard liquid. Chill to relax.

Spiced Roasted Potatoes
2.2 lb. (1kg) baby potatoes, washed
A couple of fresh thyme and oregano sprigs, some left whole (for sous-vide cooking) and some thinly chopped for roasting
0.5 ounce (15g) Mexican chorizo seasoning or any prefered spice rub
5 ounce (150g) chorizo, peeled and diced
Salt
1 bunch Italian parsley, washed and thinly chopped
Extra virgin olive oil and butter.

Sous-Vide Method
Bag washed potatoes, season with salt, a couple of teaspoons of butter, chopped ginger and a fresh thyme. Vacuum seal and cook at 85ºC/185ºF for 2 1/2 hours. Remove from bag and spread over a baking tray lined with silicone mat or parchment to cool. Discard herbs and ginger. Cut potatoes in half and rub in olive oil, spices and herbs. In a hot and large frying pan (make 2 or 3 baches) drizzle some olive oil and arrange potatoes flesh side down. Throw a few chunks of butter and give a good caramelization. Then, add diced chorizo and sautee potatoes moving them around the pan. When chorizo has release its fat, remove from the heat and add chopped parsley. Transfer in a baking tray and keep warm. Save remaining fat and bits left in the pan to brush the grilled octo.

Oven Roasting Method
Sautee diced chorizo for a few minutes, save fat and reserve chorizo. Rub raw potato halves with chorizo fat and olive oil. Add spices, chopped herbs and salt. Spread over a sheet pan or 2 (do not overcrowd). Roast in a 390ºF/200ºC oven for about 40 minutes or until done. Remove from oven and throw in chorizo and parsley. Keep warm.

Lemon Capers Vinaigrette
4 Tbsp (60g) lemon juice
8 Tbsp (120g) extra virgin olive oil
2 Tbsp (30g) shallots, minced
1 Tbsp (12g) sugar, honey or mirin
3 Tbsp (30g) lemon confit, minced or 2 lemon zest
1 Tbsp (15g) capers
Some chopped fresh thyme and oregano (optional)
Salt and cayenne to taste.

Emulsion lemon juice and olive oil with a whisk. Add remaining ingredients. Vinaigrette can be kept refrigerated for up to 2 weeks. Leave out for about 30 min and shake before using.

Grilling Octo & Plating
Heat up grill until it smokes. Grill octo in both sides using a hot grill press or a heavy pan. Brush grilled octo with the saved chorizo fat and slice the thickest part of the tentacle.
Arrange a few roasted potatoes along with chorizo dices on plate. Add grilled octopus and season with lemon vinaigrette and serve. Enjoy!

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