Grilled Spanish Octopus

Let me present you a tantalizing recipe that will take your taste buds on a culinary journey like no other – Grilled Octopus with Spiced Roasted Baby Potatoes and Preserved Lemon Caper Vinaigrette. This dish is a perfect fusion of flavors and textures, showcasing the best of land and sea in harmony. Imagine tender, charred octopus tentacles, grilled to perfection and drizzled with a tangy preserved lemon caper vinaigrette. The spiced roasted baby potatoes add a comforting touch of crispiness, balancing out the dish with their irresistible flavor. Each bite is a symphony of sensations, with the smoky notes from the grill, the zesty kick from the vinaigrette, and the earthy warmth from the potatoes. If you're looking to elevate your cooking game and impress your guests with a dish that is both visually stunning and incredibly delicious, then this recipe is a must-try. With just a few key ingredients – octopus, baby potatoes, preserved lemon, capers – you can create a masterpiece that will leave everyone at the table in awe. Join me as I guide you through the process of preparing this exquisite dish, sharing my tips and tricks along the way to ensure that your grilled octopus is tender, your potatoes are perfectly seasoned, and your vinaigrette is bursting with flavor.

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Scrumptious octo

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*Mexican Chorizo Seasoning

This versatile blend of spices is the perfect addition to a wide variety of dishes, from tacos and enchiladas to soups and stews. To create your own Mexican chorizo spice mixture, you'll need a few key ingredients. Start with some ground Mexican chilies for a smoky and slightly spicy base. Add in some smoked paprika for depth of flavor, as well as cumin and coriander for a warm and earthy undertone. Don't forget to include some garlic powder and onion powder for a savory kick, along with a pinch of oregano for a hint of freshness. Mix all of these spices together in a bowl, making sure to combine them thoroughly. You can adjust the ratios of each spice to suit your personal taste preferences - feel free to experiment and find the perfect balance for your palate.

How To Prep Octopus

Octopus shrinks a lot during cooking, losing about two-thirds of its weight. 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 the octopus and rub in spices and crushed garlic cloves.

Cooking Octopus: 3 Ways

Cook octo in bouillon for 2 hours on low simmer. Refrigerate, and rub meat in spice. Grill.
Steam octo for 2 hours at 95ºC/203ºF. Refrigerate, and rub meat in spices. Grill.

Sous-Vide Method

Place octo and spices in a sous-vide bag. Vacuum-seal cook for 5 hours at 77ºC/171ºF. Remove from bag and drain. Refrigerate meat to rest and grill or barbecue.

Lemon Caper Vinaigrette

Emulsion lemon juice and olive oil with a whisk. Add remaining ingredients, and season with salt and pepper. Vinaigrette can be kept refrigerated for up to 2 weeks. Leave out for about 30 min and shake before using.

Grilling Octopus

Heat up grill until it smokes. Grill the previously cooked octopus in both sides using a hot grill press or use a heavy pan. Brush grilled octopus with the saved chorizo fat and slice out the thickest part of the tentacle. Arrange a few roasted potatoes along with chorizo dices on plate. Add grilled octopus and season with lemon vinaigrette and serve!

Spiced Roasted Potatoes

For the sous-Vide Method: Bag potatoes, season with salt, butter, chopped ginger and a fresh thyme. Vacuum-seal and cook at 85ºC/185ºF for 2.5 hours. Remove from bag and spread over a baking tray lined with silicone mat or parchment, and cool. Discard herbs and ginger. Cut potatoes in half and rub in olive oil, spices and herbs. In a hot and large frying pan (make 2 or 3 batches) drizzle some olive oil and arrange potatoes flesh side down. Throw in some butter and give a good caramelization. Then, add diced chorizo and sauté potatoes moving them around the pan. When chorizo has release its fat, remove from the heat and add chopped parsley. Transfer to a baking tray and keep warm. Save remaining fat and bits left in the pan to brush the grilled octopus.
Oven Roasting Method: Sauté diced chorizo for a few minutes, save fat and reserve chorizo. Rub raw potato halves with chorizo fat and olive oil. Add spices, chopped herbs and salt. Spread over a sheet pan or 2 (do not overcrowd). Roast in a 390ºF/200ºC oven for about 40 minutes or until done. Remove from oven and throw in chorizo and parsley. Keep warm.

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