Grilled Spanish Octopus – Bruno Albouze

Ingredients

• 2.2 lb Octopus (wild‑caught, cleaned and patted dry)
• 2 tbsp Mexican Chorizo Seasoning (blend of cumin, cayenne, salt, oregano, garlic powder and onion powder)
• 1/4 cup Olive Oil (extra‑virgin, for vinaigrette)
• 3 tbsp Lemon Juice (freshly squeezed)
• 1 small Shallot (finely minced)
• 1 tsp Lemon Zest (from the same lemons used for juice)
• 1 tsp Sugar (balances acidity)
• 1 pinch Cayenne Pepper (adds heat)
• 1/4 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Thyme (chopped)
• 1 tsp Fresh Oregano (chopped)
• 1 tsp Salt (kosher or sea salt)
• 1.5 kg Potatoes (medium‑waxy potatoes, washed and cut in half)
• 1 tbsp Fresh Ginger (grated)
• 2 cloves Garlic (minced)
• 2 tbsp Unsalted Butter (cut into cubes, for sous‑vide potatoes and searing)
• 100 g Chorizo (Spanish chorizo, diced)
• 2 tbsp Fresh Parsley (chopped, for finishing)
• 2 tbsp Olive Oil (for searing) (extra‑virgin, high‑heat tolerant)

Instructions

1. Clean the Octopus

   Make two cuts just above and below the eyes, discard the head, locate the beak by feeling the tentacles, push it out from underneath, rinse the octopus thoroughly, then pat dry with paper towels.

   Time: PT15M

2. Season the Octopus

   Make a shallow cut between each tentacle and rub the whole octopus with the Mexican chorizo seasoning, ensuring even coverage.

   Time: PT5M

3. Bag and Sous‑Vide the Octopus

   Place the seasoned octopus in a vacuum‑seal bag, add a drizzle of olive oil if desired, seal the bag, and submerge it in a water bath set to 170°F (77°C) for 5 hours.

   Time: PT5H

   Temperature: 170°F

4. Prepare the Potatoes

   While the octopus cooks, wash and cut the potatoes in half. Toss them with grated ginger, minced garlic, salt, butter cubes, and a drizzle of olive oil.

   Time: PT15M

5. Bag and Sous‑Vide the Potatoes

   Place the seasoned potatoes in a second vacuum‑seal bag, seal, and cook in a water bath set to 185°F (85°C) for 2½ hours.

   Time: PT2H30M

   Temperature: 185°F

6. Make Lemon Vinaigrette

   In a mixing bowl, whisk together lemon juice, olive oil, minced shallot, lemon zest, sugar, cayenne, black pepper, salt, thyme, and oregano until emulsified.

   Time: PT10M

7. Sear the Potatoes

   Remove the potatoes from the bag, pat dry, and heat a frying pan over medium‑high heat. Add olive oil and butter, then place potatoes cut‑side down, searing until golden brown, about 5 minutes. Add diced chorizo and parsley, cooking another 2‑3 minutes.

   Time: PT10M

8. Grill the Octopus

   Pre‑heat the grill to high heat. Remove the octopus from the bag, pat dry, and brush with any remaining fat from the pan. Grill each side for about 2‑3 minutes, until a nice char appears.

   Time: PT5M

9. Plate and Serve

   Arrange the grilled octopus on a serving platter, surround with seared potatoes, drizzle generously with lemon vinaigrette, and garnish with extra chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Octopus: Squid, Calamari
• Instead of Mexican Chorizo Seasoning: Smoked paprika + cumin, Store‑bought chorizo spice mix
• Instead of Olive Oil: Grapeseed oil, Avocado oil
• Instead of Lemon Juice: Lime juice, White wine vinegar (less sweet)
• Instead of Shallot: Red onion, Green onion
• Instead of Lemon Zest: Lime zest
• Instead of Sugar: Honey (use less), Maple syrup (use less)
• Instead of Cayenne Pepper: Red pepper flakes, Paprika
• Instead of Black Pepper: White pepper
• Instead of Fresh Thyme: Dried thyme (1/3 tsp), Tarragon
• Instead of Fresh Oregano: Dried oregano (1/3 tsp), Marjoram
• Instead of Salt: Sea salt, Kosher salt
• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Fresh Ginger: Ground ginger (1/4 tsp), Galangal
• Instead of Garlic: Garlic powder (1/4 tsp), Shallot
• Instead of Unsalted Butter: Margarine, Olive oil (increase amount)
• Instead of Chorizo: Andouille sausage, Smoked sausage
• Instead of Fresh Parsley: Cilantro, Basil
• Instead of Olive Oil (for searing): Avocado oil, Grapeseed oil

Equipment Needed

• Sous‑Vide Immersion Circulator
• Large Pot or Container
• Vacuum Seal Bag or Heavy‑Duty Zip‑Top Bag
• Sharp Kitchen Shears or Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Small Saucepan
• Frying Pan
• Grill or BBQ
• Tongs
• Basting Brush
• Paper Towels or Kitchen Towels

Critical Steps — Do Not Skip

• Cleaning the octopus and removing the beak
• Maintaining precise sous‑vide temperatures (170°F for octopus, 185°F for potatoes)
• Patting the octopus dry before grilling to achieve a good char
• Searing potatoes to develop flavor before final serving

Chef Tips from the Video

• Pat the octopus completely dry before grilling; moisture prevents proper browning.
• Add a splash of the octopus cooking liquid to the vinaigrette for extra umami.
• Use a grill with a high heat zone for a quick char without overcooking the interior.

Troubleshooting

Storage

Refrigerator: Store leftover octopus and potatoes in airtight containers for up to 2 days.

Freezer: Octopus can be frozen after sous‑vide; wrap tightly and freeze for up to 1 month. Thaw before reheating and grilling.

Room temperature: Vinaigrette can sit at room temperature for up to 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Sous‑vide the octopus up to 24 hours in advance; keep it refrigerated in the sealed bag and grill just before serving.
• Vinaigrette can be prepared a day ahead and stored in the fridge; whisk again before use.
• Potatoes can be sous‑vide ahead and reheated quickly in a hot pan.

Frequently Asked Questions