Grilled Spanish Octopus – Bruno Albouze – THE REAL D...Bruno Albouze
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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.”
≈ 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
1 bunch Italian parsley, washed and thinly chopped
Extra virgin olive oil and butter.
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