Grilled Spanish Octopus with Angry Sauce


Chef Zach Geerson unleashes the taste of grilled octopus with a splash of paprika sauce. Featured on the cover of Great Taste Magazine’s Nov/Dec 2016 issue, Chef Zach’s creative dishes liven up the palate.

Grilled Spanish Octopus with Angry Sauce

Recipe type: Yield: 4 Prep time: Cook time: Total time:

seared octopus served atop a paprika sauce


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

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

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

4 blood oranges segmented



  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. 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.
  14. Reduce the blender speed to medium low.
  15. Combine the two oils and then slowly drizzle them into the blender.
  16. Once the sauce comes together, use it immediately or transfer it to a plastic container and store in the refrigerator.
  18. Heat a sauté pan or small pot over medium heat.
  19. Add Extra-Virgin olive oil. Add the shallot and garlic and sweat them for approximately 3 minutes, until
  20. fragrant but not browned.
  21. 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.
  22. PLATE
  23. Spread the paprika vinaigrette on the bottom of a plate, place the grilled octopus on top of the
  24. sauce, sprinkle some of the ragu evenly on top of each tentacle and then garnish the octopus with the blood orange segments.
  25. Drizzle with additional olive oil and serve warm.

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