Name: Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde
Yield: Makes 20 servings
Cuisine: American
Ingredients: 1 octopus (about 1.15 kilograms), preferably Japanese octopus or Mediterranean octopus (Sources); Freshly ground black pepper; 1 thyme sprig; 1 small rosemary sprig; 2 bay leaves; kosher salt; 20 grams extra virgin olive oil, plus more for grilling; 6 thyme sprigs; 2 rosemary sprigs; 3 bay leaves; 3 garlic cloves, peeled; 1 gram cumin seeds; 1 gram coriander seeds; 20 medium fingerling potatoes; 2 dried red chiles; 45 grams flat-leaf parsley leaves; 40 grams cilantro leaves; Kosher salt; About 145 grams extra virgin olive oil; Extra virgin olive oil; Kosher salt to taste; 15 grams tarragon leaves; 50 grams basil leaves; 24 green almonds (Sources), peeled (see Note), or Marcona almonds, split in half; Cilantro shoots or Cilantro leaves; 25 grams chorizo, cut into ¼-inch slices; Lemon juice; Minced capers; About 0.2 gram cumin seeds; About 0.2 gram coriander seeds

Preparation info

Makes
20
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Octopus

1 octopus (about 1.15 kilograms), preferably Japanese octopus or Mediterranean octopus (Sources)

Method

The sous vide technique is perfect for octopus. It not only allows us to infuse the flesh with other flavors, it also cooks it so gently that it becomes very tender. And the flavors—the fish, the spicy chorizo sausage, the salsa verde, lemons, and capers—close your eyes and you’re on the coast of the Mediterranean. We use Japanese or Mediterranean octopus because they are the highest quality.</

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Ingredients

Octopus

Method

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