- Share this video
facebook Google+ -
Twitter 
Reddit
RedditGrilled Spanish Octopus – Bruno Albouze – THE REAL D...
Bruno Albouze- Video description
- 12 months ago
- 78,061 views
- 3,081 likes
- 244 comments
Website: http://www.brunoskitchen.net/home
Facebook Page: https://www.facebook.com/BrunosKitchen
Twiter: https://www.twitter.com/BrunoAlbouze
Instagram: https://www.instagram.com/brunoalbouze
Pinterest: https://www.pinterest.com/brunoalbouze
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC https://goo.gl/HgSYCU
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.
Rosanna Pansino
Rosanna Pansino (born June 8, 1984) is an american internet personality, baker and actress. She is best known for her cooking show, called Nerdy Nummies, one of the most popular baking shows on the...
read more
- Comments
- Related videos