Grilled Sous-Vide Octopus…
…with Corona Beans, Chorizo & Sherry-Smoked Paprika Vinaigrette
Courtesy of Stephane Lemagnen (zencancook.com)
For the sous-vide octopus
- 8 cups (1.9 liters) water
- 1 carrot, trimmed and roughly chopped
- 1 onion, peeled and roughly chopped
- 1 celery stalk, trimmed and roughly chopped
- 2 bay leaves
- 2 sprigs thyme
- 1 tablespoon (15 ml) black peppercorn
- 1/2 cup (120 ml) white wine vinegar
- 1 medium-sized octopus
For the vinaigrette
- 1/4 cup (60 ml) aged sherry vinegar
- 1 clove garlic, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 1 anchovy filet, finely chopped
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) smoked paprika (plus some for garnish)
- 1/2 cup (120 ml) Spanish olive oil
- Salt and pepper to taste
For the bean and chorizo side
- 1 link (6 inches/15 cm) Spanish chorizo, sliced
- 2 cups (350 g) corona beans, cooked
- 1/4 cup (10 g) chopped parsley
- 1/4 cup (45 g) Nicoise olives
- Fill and preheat the SousVide Supreme to 185F/85C.
- In a large saucepan on the stovetop, put the water, carrot, onion, celery, bay leaves, thyme sprigs, and black peppercorn to make a poaching liquid and bring to a simmer for 15 minutes.
- Add the white wine vinegar and keep at a simmer.
- Wash the octopus in plenty of cold water and remove the tentacles with a sharp knife. (Discard the body.)
- Bring the simmering pot of poaching liquid to a boil.
- Blanch the octopus for about 45 seconds and remove from the poaching liquid to an ice water bath to cool rapidly. Drain. Cool the poaching liquid.
- Put the octopus into two separate large cooking pouches, add a few tablespoons (30 to 45 ml) of the poaching liquid to the pouches and vacuum-seal.
- Submerge the pouches in the water oven and cook for 4 hours. Cool in an ice water bath until easy to handle.
- Open the pouches, discard the liquid. Remove the slimy membrane from the octopus tentacles.
- Put the octopus into a fresh cooking pouch with olive oil and vacuum seal.
- Keep refrigerated until ready to use.
- Grill to re-warm and impart caramelized color and taste before serving.
To prepare the vinaigrette and beans
- In a small bowl, make the vinaigrette by whisking together the sherry vinegar, garlic, shallot, anchovy, mustard, smoked paprika and olive oil.
- Season with salt and pepper.
- In a sauté pan over medium heat, crisp the chorizo slices in a little of the olive oil. Drain on paper towel.
- In a separate bowl, toss the corona beans, parsley, olives, and chorizo slices with some of the vinaigrette. Check seasoning, adding salt and pepper to taste.
- Serve with the grilled octopus with more vinaigrette drizzle on top and a sprinkle of smoked paprika.