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
seared octupus atop a paprika sauce
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
(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
1 Medium shallot – thinly sliced
1 clove Garlic – thinly sliced
2 C Raw pistachios – shelled
3 T Extra-Wirgin olive oil
4 blood oranges segmented
- OCTOPUS SOUS VIDE
- Bring a pot of water or a Thermal Immersion Circulator to 185 degrees F.
- While waiting for the water to heat, cut each individual tentacle from the octopus and separate the head.
- Put one tentacle in each of the bags with a bay leaf, a small bunch of fresh thyme, and 2 T extravirgin
- olive oil.
- Once the water has come up to temperature place all the sealed bags of octopus into the water and submerge them with a plate.
- Cook them for about 2 1/2 – 3 hours depending on the thickness of the tentacles.
- 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.
- Remove from the bags and discard all the herbs and oil and place the octopus on a pan and get ready to grill.
- Preheat a grill and drizzle the octopus with olive oil, season liberally with kosher salt and ground black pepper.
- Grill over high heat approximately 2 minutes per side, until nicely charred on each side but not burned.
- ANGRY SAUCE
- 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.
- Reduce the blender speed to medium low.
- Combine the two oils and then slowly drizzle them into the blender.
- Once the sauce comes together, use it immediately or transfer it to a plastic container and store in the refrigerator.
- PISTACHIO RAGU
- Heat a sauté pan or small pot over medium heat.
- Add Extra-Virgin olive oil. Add the shallot and garlic and sweat them for approximately 3 minutes, until
- fragrant but not browned.
- 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.
- Spread the paprika vinaigrette on the bottom of a plate, place the grilled octopus on top of the
- sauce, sprinkle some of the ragu evenly on top of each tentacle and then garnish the octopus with the blood orange segments.
- Drizzle with additional olive oil and serve warm.