Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde

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

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)

Americas
United States
Starter
Sous vide

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.</