Braised Spanish Octopus with Vinegar-Infused Fried Potatoes Deserves a Good Wine


– Chef Trae Basore of
Pearl and Ash Restaurant, thank you for being here. – Yeah, thanks for having
me, it’s always a pleasure. – So what’s on the menu for today? – We’re gonna do our Spanish
octopus with andouille, vinegar potatoes, and cilantro. – [Patrick] Sounds delicious. – You get to clean some
octopus, have you ever seen octopus before like raw? – Well on the nature shows. – Yeah but not like in your hand. – I’ve never held an octopus
if that’s what you’re asking me, no. – Well it’s gonna be your first time. – [Patrick] Alright great. – [Trae] So this is the head,
just pick that bad boy up. – Now is this a big one or is this like… – So we get four to six, that
means four to six pounds. It’s a good size because
you get about a portion from one tentacle after
said and done of cooking. – [Patrick] And how many
tentacles do they normally have. – It’s an octopus. – (Laughing) Oh my God. – Just stick with the wine, okay. – Totally, totally, yeah. – You’re just gonna cut
it right below the eyes, like right here. – Okay, just (clicks). – [Trae] Yeah, you give it a good slice, there you go. – [Patrick] What do we do with this guy? – So usually we just
discard, there’s not a lot of meat in here, there’s
like, you’ve got guts and everything in there,
and it’s not as tender as the rest of it until
you’re done cooking. – [Patrick] I guess I’ve
never heard of octopus head stew or anything. – Right, I mean you can,
but it’s just not worth the time. But we’re not done yet, we’re
gonna take out this beak which is exactly what it
sounds like, it’s like a bird. This is how it crushes like
lobsters and all the stuff that it eats, so that’s
like its little mouth. You can feel it, it’s like real pointy. – [Patrick] Oh yeah wow,
it is, it’s like a beak. – And now what we’re gonna
do, we’re gonna prep it to be braised for about
three to four hours. – Okay, and that keeps
it tender inside longer. – Low and slow. So you just dump the Cheri wine in there. – Cheri wine, really? – [Trae] So it’s gonna get
nice and drunk after we cut its head off. – [Patrick] Well at least
he’s going out happy. – Absolutely, so we’re gonna
add some garlic and shallot. Get it all, yup. Squirt some olive oil in there. – [Patrick] How’s that, more? – [Trae] That’s good, and then
this is a mixture of a leppo and escalope pepper. – [Patrick] A leppo is Spanish, right? – [Trae] It’s actually
from Syria, although we do have some Spanish paprika in there too. So it’s a mixture of all three. And then put it in an
oven at about 300 degrees, three to four hours
until it’s fork tender, take it out, ice it down,
and then this is what we get. So we just get a pan, we use
canola oil because we can get that temperature a little
higher, toss it in this pan. We start getting that nice
sizzle, we’re just gonna throw it in the oven, it’s gonna take
maybe four to five minutes, that’s it. – [Patrick] Four to five minutes, wow. – So while we have that
cooking, we’re gonna fry some vinegar potatoes. So I like to like smush them
because they’ll get a little bit more crispy, increase
the surface area. Here, you can get in there. – [Patrick] Squishing a
potato, I think I know how to do that. – [Trae] And we just use
white distilled vinegar, regular tap water, throw
in whole cloves of garlic, a little bit of black
peppercorn and some thyme. Bring it up slowly with
the potatoes in there so they’ll cook evenly. The oil is the perfect
temperature, you throw it in there and it’ll start going. – So how long do they
have to cook in the oil? – Just until they start getting crispy. See, we got good color. – [Patrick] I would just make
like a bowl of those things and eat them all day long. – 100%, it would be very, very easy. You like salt and vinegar potato chips? – [Patrick] I do! – Do that, you could even
keep the potatoes stored in the vinegar in your
refrigerator and then just fry them whenever you wanted them. – Changed my life. – Yeah, see? – So we have another
minute before that’s done, can I get some wine going? All this cooking is
making me very thirsty. – I’d love it if you did. – Often we joke about how
I like to open American wines for you. – Which I appreciate. – And this is a Spanish dish
so that’s why I’m opening an Italian wine. Makes total sense, right? Because I’m Italian! – I love American wine, we’re
cooking Spanish octopus. – But this I think the
flavor profile is mainly why I chose this. It’s a cool wine, Berloto
is the producer, which is a very traditional producer
that makes wine in the northern portion of Italy
in an area called Piedmont. – I love Barolo. – Right, so this producer
makes Barolo but they also make this wine which is made
from a grape called “fresia.” It’s an ancient wine from
the area that was really kind of like fizzy or sweet
wines, but it’s kind of had a renaissance in the last few years. It’s kind of light in
body, it’s got a little bit of spice to it, and it’s
got good acid, which acid or tennin is really the
best way to combat fat. I would assume we’re not done
putting fat in this dish. – You know me too well. (laughing) – It’s like super juicy, right? But it has some kind of drying
textures, like the tennin’s there, but it’s not overpowering. – Like definitely the
tennins in your mouth kind of like draw out moisture. What was the name of the grape? – Fresia is the name of the grape. Yeah fresia, fresia. – This is about where
we’re gonna be, check out that crust. So like you said
previously, we’re not done adding fat, we’ve gotta add fat. I’ve been going to the gym
though, so it’s offsetting my butter intake. – I have a gym membership. (laughs) I’ve had it for a long time. I got the little thing
on my key chain. (laughs) – [Trae] And your thyme again today. – [Patrick] Whatever herbs go
into oil, it’s like nice fats! – It just lights up the room
with this beautiful aroma. So right here we have the
andouille which is that spreadable Italian sausage. We just kind of make a
mayonnaise out of it. Put our Spanish octopus right there. We’re gonna take our
potatoes that we fried up. Now we’re gonna dust
them with vinegar salt. So we have vinegar powder
and salt just mixed. – [Patrick] You have changed
my life with these potatoes. – They’re gonna be so good. – They Lays company’s not
gonna be real happy with you because they just lost a good customer. – [Trae] These are gonna
taste better than Lays. – I agree, I can tell. – So now we have the potatoes, now we have cilantro grimalada. – [Patrick] Awesome, there
always has to be something green, right? So we think we’re eating healthy. – Which this is gonna
give us more acid too. You know, grimalada, it’s
got the capers, some raw garlic, some wine juice. This is Delfino cilantro,
it is one of my favorites. And that’s it. Simple, done, right? – [Patrick] Well I can’t wait
to check out the pairing, let’s see how we did. – [Trae] Yeah let’s see,
moment of truth for ya. – [Patrick] I’m not nervous,
I am excited about eating these potatoes, yeah. A little bit of that cilantro. (upbeat music) Yeah, the thing that I
noticed right away is that as soon as you have the octopus
and then you have that, the spice in the wine really comes out. – It enhances it. It’s very balanced. – [Patrick] It’s so great, and like crispy on the outside, tender on the inside. – [Trae] It’s almost
melting on the inside. – I would never say this
wine smells like escalope but it kind of does. It’s gonna be a new taste
signal for me, escalope pepper, really gonna impress all
my wine geek friends. – Oh, I got that escalope note. – They’re gonna be like “mm, indeed.” – Right. – [Patrick] Well thanks Chef, cheers. (gentle music)

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