Grilled Spanish Octopus with Angry Sauce

Grilled Spanish Octopus with Angry Sauce

Recipe type: Entree Yield: 4 Prep time: 3 hrs 30 mins Cook time: 10 mins Total time: 3 hrs 40 mins

seared octopus served atop a paprika sauce

Ingredients:

OCTOPUS SOUS VIDE
1 6-8 # Octopus
9 Medium Bay Leaves
1 Large Bunch Fresh Thyme
1 C Extra-Virgin olive oil
9 Ziploc bags

ANGRY SAUCE
(SMOKED PAPRIKA VINAIGRETTE)
3 1/2 T Smoked Paprika
1 1/2 t Sage
1 t Oregano
1 t Rosemary
1/2 t Red Chili flakes
1 1/4 C Distilled white vinegar
3/4 C Canola Oil
1/4 C Extra-Virgin olive oil
2 1/2 t Kosher salt
3 – 4 T Water

PISTACHIO RAGU
1 Medium shallot – thinly sliced
1 clove Garlic – thinly sliced
2 C Raw pistachios – shelled
3 T Extra-Virgin olive oil

GARNISH
4 blood oranges segmented

 

Directions:

1. OCTOPUS SOUS VIDE
2. Bring a pot of water or a Thermal Immersion Circulator to 185 degrees F.
3. While waiting for the water to heat, cut each individual tentacle from the octopus and separate the head.
4. Put one tentacle in each of the bags with a bay leaf, a small bunch of fresh thyme, and 2 T extravirgin
5. olive oil.
6. Once the water has come up to temperature place all the sealed bags of octopus into the water and submerge them with a plate.
7. Cook them for about 2 1/2 – 3 hours depending on the thickness of the tentacles.
8. Once the octopus is tender, (check by gently squeezing the tentacle and if it gives with a tender touch, then it’s ready) remove the bags from the hot water and place them directly into a bowl of ice to stop the cooking process and let cool completely.
9. Remove from the bags and discard all the herbs and oil and place the octopus on a pan and get ready to grill.
10. Preheat a grill and drizzle the octopus with olive oil, season liberally with kosher salt and ground black pepper.
11. Grill over high heat approximately 2 minutes per side, until nicely charred on each side but not burned.
13. ANGRY SAUCE
14. Add Paprika, vinegar, chili, herbs, salt, and water to the cup of a blender and blend on medium-high speed to finely chop all of the herbs.
15. Reduce the blender speed to medium low.
16. Combine the two oils and then slowly drizzle them into the blender.
17. Once the sauce comes together, use it immediately or transfer it to a plastic container and store in the refrigerator.
19. PISTACHIO RAGU
20. Heat a sauté pan or small pot over medium heat.
21. Add Extra-Virgin olive oil. Add the shallot and garlic and sweat them for approximately 3 minutes, until
22. fragrant but not browned.
23. Add the pistachios and cook gently for about 2-3 minutes until warmed through and fragrant as well. Season gently with kosher salt and a small amount of freshly ground black pepper and set aside, keeping it warm.
25. PLATE
26. Spread the paprika vinaigrette on the bottom of a plate, place the grilled octopus on top of the
27. sauce, sprinkle some of the ragu evenly on top of each tentacle and then garnish the octopus with the blood orange segments.
28. Drizzle with additional olive oil and serve warm.
30.  

Published on December 19, 2016 by Teri Williams