Darnell Ferguson's Grilled Octopus with Vegetable Couscous Worst Cooks in America Food Network

A pressure cooker is the key to making Darnell's tender and flavorful Spanish-inspired octopus!
Watch #WorstCooks, Sundays at 8|7c from 1/1/23 to 2/5/23 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe https://foodtv.com/3ZDYIxV
Subscribe to Food Network http://foodtv.com/YouTube

Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell "Superchef" Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Grilled Octopus with Romesco and Vegetable Couscous
RECIPE COURTESY OF DARNELL FERGUSON
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 servings

Ingredients

Octopus:

One 1 1/2-pound pre-tenderized octopus, head and beak removed
5 cloves garlic, smashed
3 stalks celery, roughly chopped
2 carrots, roughly chopped
1 Spanish onion, large slice
1 1/2 cups dry sherry
1 lemon, juiced
1/4 cup olive oil, plus a drizzle
3 bay leaves
1 tablespoon sweet paprika
1 tablespoon minced rosemary
1 tablespoon minced thyme
Kosher salt and freshly ground black pepper

Romesco Sauce:

2 bell peppers
1/4 cup canned chickpeas
1/4 cup olive oil
1/4 cup water
1/3 cup almonds
2 tablespoons tomato paste
2 tablespoons sherry vinegar
2 cloves garlic
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Veggie Couscous:

1 1/2 cups Israeli couscous
1 quart seafood stock
Ice
Olive oil, to coat pan
1/2 Spanish onion, julienned
1 bunch asparagus tips
1 cup heavy cream
Grated Parmesan, for sprinkling
Kosher salt and freshly ground black pepper
1 lemon, halved
Pinch Cajun seasoning

Directions

For the octopus: Add to a pressure cooker over medium heat the octopus, garlic, celery, carrots, onion, sherry, lemon juice, a drizzle of olive oil, bay leaves and sweet paprika. Lock the lid according to manufacturers instructions and pressure cook on high for 20 minutes. Then release the steam. Cool the octopus in the cooking liquid to room temperature.

For the romesco sauce: Roast the red peppers over an open flame until charred all over, about 5 minutes. Place in a resealable bag for a few minutes. Remove from the bag and take off the skin. Add to a blender with the chickpeas, olive oil, water, almonds, tomato paste, sherry vinegar, garlic, smoked paprika and some salt and pepper and blend to combine.

Remove the octopus and cut between the tentacles. Whisk together the rosemary, thyme, remaining 1/4 cup olive oil and some salt and pepper. Toss the tentacles in the mixture and grill over medium heat until lightly charred, 3 to 5 minutes.

For the couscous: Add the couscous to a pot of boiling stock. Cook for 3 to 4 minutes, strain and place in an ice bath. Add to a medium saut pan some olive oil over medium heat and saut the onion until softened, 3 to 5 minutes, then add the asparagus, 1/4 cup of the romesco and the heavy cream. Lower the heat, add the couscous, top with grated Parmesan and season with salt and pepper.

Sprinkle the lemon half faces with the Cajun seasoning and a couple of drops of olive oil and place on a grill pan over medium-high heat to char for about 1 minute. Slice each tentacle into 3 or 4 pieces on the bias. Plate the veggie couscous with the octopus on top, more romesco and the charred lemon on the side.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
WEBSITE: https://www.foodnetwork.com
FULL EPISODES: https://watch.foodnetwork.com
FACEBOOK: https://www.facebook.com/FoodNetwork
INSTAGRAM: https://www.instagram.com/FoodNetwork
TWITTER: https://twitter.com/FoodNetwork

#DarnellFerguson #WorstCooks #FoodNetwork #VegetableCouscous

Darnell Ferguson's Grilled Octopus with Vegetable Couscous | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=t9XQBc-rum0