Achiote Grilled Octopus & Radish Salad
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Prep Time
15 minutes
Cook Time
5 hours
Chef Christian shares his recipe for a Grilled Octopus & Radish Salad that looks as amazing as it tastes. And don't be intimidated by the mollusk - Christian shows you the prep steps for some tasty tentacles. He creates layers the flavor by blending our Achiote with Spiceology Salt-Free Purple Haze for complex yet delicious and earthy notes. "Make sure not to cook your octopus tentacles past 5 hours - they will be soft and tender when coming off the sous vide bath. The quick char on the grill helps to build texture and brings out deep robust flavor from the Purple Haze and Achiote blends. Don't be afraid to go heavy on the seasoning with the octopus; they release a significant amount of liquid and the poaching liquid makes a great stock for other seafood based dishes like a shell fish risotto."
Author: Chef Christian Gill
Ingredients
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1 8-10 lb octopus
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4 tablesppoon Spiceology Achiote Blend
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4 tablespoons Spiceology Purple Haze Salt-Free Blend
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8 oz mixed greens
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1 cup watermelon radish, sliced thin
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8 whole garlic cloves
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½ cup fresh lime juice
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2 tablespoons honey
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2 tablespoons white wine vinegar
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1/8 cup cilantro, minced with stems
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1 cup cherry tomatoes
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2 Fresno chili, sliced thin
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¼ cup red onion, thinly sliced
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1/8 cup extra-virgin olive oil
Directions
Pre-temp sous vide to 170° F.
- Place whole octopus in salt water for 20 minutes and rinse.
- Remove the head just in front of the eyes and separate beak if it is still attached. Separate tentacles with a sharp knife.
- In a small mixing bowl, combine Spiceology Achiote and Spiceology Purple Haze. Whisk till evenly distributed.
- In a large mixing bowl, combine half of blend mix, 2 tbsp of olive oil, and tentacles. Mix well and place tentacles and garlic cloves inside of a vacuum sealable bag and seal on moist setting to remove most of the air. Place inside sous vide and let them cook for 5 hours.
Preheat grill to 450° F.
- Remove tentacles from the sous vide and drain bag. Place tentacles on the grill with a touch of olive oil so that a small amount of flame rises to assist in charring the outside of the tentacles. Flipping only once, grill on both sides at 2 minutes per side. Remove from the grill and rest.
In a small mixing bowl, combine honey, white wine vinegar, fresh lime juice, and remaining blend mix. Slowly whisk in 3 tablespoons of olive oil and minced cilantro. Set aside. This can be made as soon as the octopus is put in the sous vide. The longer it sits, the better it gets.
- In a large mixing bowl, combine some of your sliced watermelon radish, onions, and Fresno chile rings with lettuce. Drizzle half of the vinaigrette into the bowl and gently scoop and toss to coat evenly.
- Plate salad, add tomatoes, and 2 or more octopus tentacles. Garnish with a touch more salt. Devour.
