Octopus Salad | Chef Victor Bock | Tips & Techniques

🐙Octopus is meaty and tender and develops a nice crispy char when it’s cooked on the grill. It’s not fishy at all. It’s very subtle and it will take on the flavors mixed with it. 🐙
✅Octopus:
4 oz Spanish octopus
1 Tb Capers
1 oz Arugula
2 oz Roasted fingerling potatoes
2 oz Chorizo-rouille
2 oz Green olives
1 oz Vinaigrette
Salt & Pepper, to taste
✅Method of Preparation:
lightly oil the octopus and place on grill or hot cast iron pan. In a small mixing bowl combine blanched fingerling potatoes with capers, sliced green olives and vinaigrette. Add salt and pepper to taste. For plating, garnish plate with Chorizo rouille. Display greens-potato mixture. Top with Grilled / chard octopus.
✅Ingredients Octopus Preparation:
(For 10 lb. octopus)
2-gallon mire pox
3 sheets of bacon
15 springs of thyme
10 garlic cloves
2 T red chili flakes
2T black peppercorn
5 each bay leaves
½ C salt
3C white wine
4 Gallon water
✅Method of Preparation:
Add all ingredients in a large pot and simmer for 45 minutes. Add octopus and simmer another 3 hrs. or until octopus is tender. Pull octopus and let cool at room temperature. Once cool to touch, portion into 4-inch lengths and 4 oz portions.
✅Ingredients Mustard Vinaigrette:
1c red wine vinegar
1T whole grain mustard
1t honey
1.5c blended olive oil
1T oregano
Salt and pepper to taste
✅Method of Preparation:
Combine mustard, honey vinegar. Slowly add oil to emulsify dressing. Add fresh oregano leaves, adjust seasoning.