Spanish Octopus in Green Grape Gazpacho
by Rachel Snyder | serving size 4
Chef Rachel Snyder’s training started young, in the kitchen with her father who taught her to “…open your palette to new things.” She began working in the kitchen at Frazier Farms Natural Food Market in Vista, CA and later moved to New York to attend the Culinary Institute of America in Hyde Park where she honed her skills in meat and seafood fabrication. Once back in California she returned to Frazier Farms where she managed the seafood department and the kitchen staff, whilst also cooking at 333 Pacific in Oceanside.
Rachel has now teamed up with Executive Chef and Managing Partner Jessica Fisher, as the Chef de Cuisine at Concept Two. Seven.Eight in San Diego’s Hillcrest neighborhood.
– Rachel Snyder
Green Grape Gazpacho
2 c Green Grapes
¼ c Fennel, rough chop
1 large Shallot, sliced
3 cloves Garlic
1 c Sherry Vinegar
2 tbsp Lemon Juice
½ Cucumber, peeled
½ c Arugula
½ c Olive Oil
3 tbsp McCormick Culinary® Mediterranean Sea Salt
1 tbsp McCormick Culinary® Black Pepper, ground
- 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.
Sous Vide Spanish Octopus
1 whole ChefsWarehouse® Spanish Octopus, cleaned & beak removed, legs sectioned, head discarded
3 Serrano Peppers, halved
6 cloves Garlic, lightly smashed
4 springs Thyme
2 Shallots, sliced
McCormick Culinary® Smoked Paprika
- 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 McCormick® Smoked Paprika.
- When ready to plate, In a large sauce pan (to give the legs space to sear well), heat olive oil til smoking. Sear legs until charred.
Overnight 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.
Cayenne Roasted Hazelnuts
2 c Hazelnuts
4 tbsp McCormick Culinary® Cayenne Pepper
2 tbsp Olive Oil
- 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˚F for 10 minutes.
- Let cool completely, then place in ziplock bag. Gently smash hazelnuts with back of wooden spoon.
Pickled Grapes, halved
Fresh Origins® Oyster Flowers
Red ogo seaweed
McCormick Culinary® Mediterranean Sea Salt
Cayenne roasted hazelnuts
- 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.