Grilled Spanish Octopus – Bruno Albouze

Hi .

Welcome to the octopus world .

Today guys , we're gonna make grilled octo .

Welcome to the seafood world .

Isn't it amazing that we still have today unknown species living in the ocean ?

That's quite amazing .

And some of them are really really ugly .

It doesn't mean they taste bad , right ?

And , that's what we are going to figure out today .

And , this is a 6 pound weird animal .

Don't look at me like that , dude .

Okay .

I'm scared now .

So what you wanna do first , you want to make 2 cuts right above and below the eyes , and discard .

Save the hood and spray the tentacles to locate the beak .

Push it up from underneath .

It will pop out cleanly .

Rinse the beast thoroughly and pat dry .

Next , you wanna make a nice cut in between each tentacle and rub in spices , such as a mexican chorizo seasoning made of cumin , cayenne , salt , oregano , garlic and onion .

Today , we are going to experiment sous vide cooking .

It's used in many high end restaurants by chefs .

Also known as low temperature long time , LTLT cooking is a procedure in which food is placed in a plastic push and cooked in water bath for longer than usual cooking times in a accurately regulated temperature .

The intent it's to cook each item to the right doneness .

It cannot be more consistent .

Octo is taking a bath .

It's gonna cook for 5 hours at 107 degrees fahrenheit , 77 degrees Celsius .

Plenty of time to do something else .

Stay tuned .

By the time Octo is having fun in his spa resort , I'm gonna make some prep for my roasted potatoes .

We're gonna be making later and our lemon vinaigrette .

For the lemon vinaigrette , you want to give an emulsion with , the lemon juice and the extra virgin olive oil first .

Then you wanna throw some shallots , lemon confit or zest if you don't have any .

Add salt , a bit of sugar , cayenne and capers .

And you can throw some chopped thyme and fresh oregano if you want .

I heard you , Octo is ready to get out .

Look at how much liquid we have now .

Incredible .

Let me scale it and see how much meat is left .

So it's a wild caught octopus from Spain .

So we had 3 kilograms , to begin with , £6 .

And now , only £2.2 , 1 kilogram .

Are you kidding ?

Maiscee larnac ceutruquarantous .

Next , I'm gonna cook my potatoes , sous vide , oui madame , with a fresh ginger , garlic , salt and some butter .

Cryovac and slow cook for 2 and a half hours at 185 degrees Fahrenheit 85 degrees Celsius .

Remove from the bag and let cool .

You could definitely roast your potatoes straight in the oven .

Though , I just want to show you another alternative .

Meanwhile , I'm going to dice some chorizo .

Cut my potatoes in half and wrap them with olive oil spices , the same I used for ochdo .

Chopped thyme and oregano in a hot frying pan .

You want to seal the potatoes face side down with , some olive oil and butter .

And I'm gonna finish with some chorizo and parsley .

It's gonna look fantastic and taste fantastic .

Yet , by cooking potatoes sous vide first , it ends up looking brand new and cooked to the perfect doneness .

Exactly the same protocol , while cooking meat sous vide , you give a good sear right before serving .

The result is quite sensational .

Now , we are going to grill Octo over a red hot grill or barbecue .

Mark on both side and brush with the chorizo fat left in the frying pan .

How fantastic .

Serve hot .

Bon appetit mes amis and I hope you have enjoyed this grilled octopus episode .

To get the full recipe , measurements and all of the details you need , go to bruno'skitchen.net .

For now , please subscribe , like my page on Facebook and follow me on Twitter , Instagram and Pinterest at brineaualbous .

Have a beautiful day and see you next time .

A spider .

Could you believe it ?