Grilled Spanish Octopus Recipe
Sous-Vide and Grilled Octopus, Grilled Chorizo Bilbao, White Bean Puree, Salad of Castelvetrano Olives, Celery, Preserved Lemon, Arugula, Fingerling Potatoes, White Beans, Calabrain Chili Vinaigrette
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Ingredients
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Octopus and Chorizo
White Bean Puree
Salad
Method
Preparing Octopus and Chorizo
- 1
Sous-Vide Octopus
Fill a sous-vide container with water and set the temperature to 85°C (185°F). Season the octopus with salt and place it in a vacuum-sealed bag. Cook in the sous-vide for 4 hours.
- 2
Grilling Chorizo
While the octopus is cooking, slice the Chorizo Bilbao into thick rounds. Heat a grill pan over medium heat. Grill the chorizo slices for about 2-3 minutes on each side until browned and crispy.
- 3
Finishing Octopus
Once the octopus has finished cooking, remove it from the sous-vide bag and pat it dry with paper towels. Heat olive oil in a grill pan over high heat. Grill the octopus for 2-3 minutes on each side until charred and crispy. Sprinkle with Calabrian chili flakes.
Making White Bean Puree
- 4
- 5
Serve Puree
Transfer the white bean puree to a serving bowl and set aside to keep warm.
Preparing Salad
- 6
Prepare Ingredients
Pit and slice the Castelvetrano olives. Chop the celery into small pieces. Rinse and chop the preserved lemon into small cubes.
- 7
Mix Salad
In a large bowl, combine the arugula, sliced Castelvetrano olives, chopped celery, and preserved lemon. Drizzle with Calabrian chili vinaigrette and toss gently to combine.
- 8
