Grilled Spanish Octopus – Bruno Albouze

hi welcome to the octopus world [Music] 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 six pound weird animal don't look at me like that dude okay i'm scared now so what you want to do first you want to make two 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 thirdly and pat dry next you want to make a nice cut in between each tentacle and rub in spices such as mexican chorizo seasoning made of cumin cayenne salt oregano garlic and onion today we are going to experiment sous-vide cooking is 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 accurately regulated temperature the intent is to cook each item to the right doneness it cannot be more consistent octo is taking a bath it's gonna cook for five hours at 170 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 want to throw some shallots lemon coffee or zest if you don't have any add salt a bit of sugar cayenne and peppers and you can throw some chopped thyme and fresh oregano if you want i heard you okto 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 three kilograms to begin with six pounds and now only 2.2 pounds one kilogram are you kidding next i'm gonna cook my potatoes sous-vide with a fresh ginger garlic salt and some butter cryovac and slow cook for two 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 octo 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 bbq mark on both sides and brush with the choice of fat left in the frying pan how fantastic serve hot bon appetit 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's kitchen.net for now please subscribe like my page on facebook and follow me on twitter instagram and pinterest at bueno albus have a beautiful day and see you next time [Music] a spider could you believe it

Channel: Bruno Albouze

Views: 764,227

Keywords: brunoalbouze, cuisine, seafood, Octo, octopus, pieuvre, sous-vide, lemon confit, grilled octopus

Id: adQ2hCmSKHA

Length: 5min 52sec (352 seconds)

Published: Fri Jan 31 2020