Grilled Spanish Octopus – Bruno Albouze – THE REAL DEAL

 

Here is a great way to grill octopus Previously rubbed with Mexican chorizo seasoning and cooked sous vide the grilled Octo is served with spiced roasted potatoes and lemon capers vinaigrette Learn how to deal with the low cooking sous vide method ensure impeccable results for less than 200 bucks Grilled Spanish Octopus RecipeCooking Octopus 3 WaysCook 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 Potatoes2 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 roasting0 5 ounce 15g Mexican chorizo seasoning or any prefered spice rub5 ounce 150g chorizo peeled and dicedSalt 1 bunch Italian parsley washed and thinly choppedExtra virgin olive oil and butter

 

 

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