Spanish Octopus in Green Grape Gazpacho


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Pickled Grapes
Green grapes 1 cup
Sugar 1/2 cup
Club House Pickling Spice 2 tbsp
Salt 2 tbsp
Water 1 cup
White vinegar 1 cup
Spanish Octopus
Whole Octopus, cleaned & beak removed, legs sectioned, head discarded 1 each
Serrano peppers, halved 3 each
Garlic cloves, lightly smashed 6 each
Thyme sprigs 4 each
Shallots, sliced 2 each
Club House Smoked Paprika 1 tsp
Green Grape Gazpacho
Green grapes 2 cup
Salt 3 tbsp
Club House Pepper, Black Ground 2 tbsp
Fennel, rough chop 1 cup
Shallot, large and sliced 1 each
Garlic cloves 3 each
Sherry vinegar 1 cup
Lemon juice 2 tbsp
Cucumber, peeled 1 each
Arugula 1/2 cup
Olive oil 1/2 cup
Cayenne Roasted Hazelnuts
Hazelnuts 2 cups
Club House Cayenne Pepper, Ground 4 tbsp
Olive oil 2 tbsp

Instructions

This recipe was created for Club House for Chefs by: Rachel Snyder, Chef of Concept 278 in San Diego, CA.

For the Pickled Grapes: In medium pot, combine water, vinegar, sugar, salt, pickling spice and bring to a boil for 5 minutes. Pour over green grapes in a quart container or any container with an air tight lid. Let chill in fridge overnight.

For the Spanish Octopus: Set sous vide circulator in a container with enough water, and set to 180. In a large sauce pot, bring salted water to a boil. Individually dip octopus legs in water for 3 seconds. Do this about 5 times until all legs are blanched. Legs should hold up a curl. After each leg is blanched, place in ice bath. Dry legs by setting on paper towels, and pat dry. Vacuum seal legs with all ingredients above. Place in sous vide bath for 3.5 hours. Remove and cool in fridge. Remove from bag, wiping off any of the gelatin on the legs. Generously season legs with Smoked Paprika. When ready to plate, in a large sauce pan (to give the legs space to sear well), heat olive oil till smoking. Sear legs until charred.

Green Grape Gazpacho: In a Vitamix blender, combine all ingredients except olive oil. Turn on blender, slowly bringing speed up to medium-high. Slowly stream the olive oil in blender until smooth.

For the Cayenne Roasted Hazelnuts: In large bowl, combine all ingredients. Mix together until hazelnuts are coated evenly. Place on a half sheet tray lined with parchment. Toast nuts at 350 for 10 minutes. Let cool completely, then place in Ziploc bag. Gently smash hazelnuts with back of wooden spoon.

For Assembly: In desired plate or shallow bowl, ladel 8oz of gazpacho. Place 2 charred octopus legs in center, one on top of the other. Pick about 2oz of fresh red ogo seaweed, place next to legs. Set pickled grape halves in random spots around legs. Place hazelnuts on two sides of plate, staying parallel. Carefully place Oyster Flower next to seaweed, and a few flower leaves in random spots as well. Finish by sprinkling octopus with sea salt, and drizzling chili oil around gazpacho.

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