00:00Oh my God.
00:01I'm gonna have to do some dishes.
00:03Is the oven actually working?
00:07Okay, I don't wanna burn anything.
00:08Hi, I'm Chef Adriana Rubina,
00:10and I'm gonna be making grill octopus.
00:12Before we start, I need to know,
00:14what do I have in this kitchen?
00:15Hi Chef, welcome to my kitchen.
00:18Our sink has been leaking,
00:20so recently we've been washing our dishes in our shower.
00:23No, that's my nightmare.
00:26Oh my God.
00:26Oh my God.
00:27Today I'm making grill octopus with yucca latkes,
00:31wasa caca, and persimmons.
00:32And I have to do all that in a kitchen without a sink.
00:35So I'm gonna check the shower and see if the water works.
00:39All right.
00:40I've never seen a shower next to a kitchen.
00:43That was very different.
00:45I need a pod, first of all, for the octopus.
00:50Oh, okay.
00:51All right, I found a knife.
00:55I really wanna check this octopus,
00:57see if it will fit in that mini pot.
01:00Look at this guy.
01:01So first, we need to check the head
01:03and take everything that you see that it's black.
01:05It's like the brain.
01:06What you wanna take out is this part.
01:09It's like a little black nail.
01:11Because this guy is so big,
01:14we're gonna be cutting it so the octopus is ready
01:17while we make the stock.
01:19And actually, I need water to clean these knives a little bit.
01:22I'll be in the shower.
01:25I have one onion, garlic, ginger.
01:29I'm gonna use cilantro because I love the taste of cilantro.
01:32Perfect.
01:33Just a little bit of salt.
01:34Smells good already.
01:35Garlic gloves, whole ginger.
01:37We're gonna leave this cooking for a couple of minutes.
01:41Add the peppercorns, chili powder, apple cider vinegar,
01:44two tablespoons.
01:46We're gonna add the water.
01:47We actually need a little more.
01:50When it's boiling, I'm gonna come back
01:52and show you how we're gonna cook that octopus.
01:54So I'm gonna start doing my salsa verde.
01:57And I need a blender.
01:59Let me check.
01:59Oh, yeah.
02:00Yes, yes, yes, yes, yes.
02:03We need a plug.
02:04Anything is possible.
02:06For the salsa verde or guasacaca,
02:08I'm gonna use zucchini and cucumber peels.
02:10Onions and cilantro and avocados.
02:13Two green peppers.
02:15Lemon juice.
02:19If it doesn't work, I'm gonna die.
02:21Let's maybe change the plug.
02:23Fingers crossed.
02:25No!
02:26That's not working.
02:28Not working.
02:29Okay.
02:29We're gonna make it like a guacamole.
02:33Don't worry, guys.
02:34It's gonna be good.
02:36Pause this for a second.
02:37Let's cook this beautiful octopus.
02:39We're gonna scare the octopus.
02:41We're gonna do this three times.
02:44One, two, three, four, five, six, seven, eight, nine, ten.
02:47Again, look at that.
02:49If you don't scare the octopus,
02:51the octopus is not gonna be super tender as we want it.
02:54It's gonna be very rubbery and tough.
02:56Ten.
02:56And now we're gonna do this simmering for 30 minutes
02:59and then probably add another 15 more minutes.
03:02This knife, I'm actually gonna clean it.
03:05Start cutting the sauce.
03:06You wanna make like kind of like a paste.
03:08We're getting there.
03:09We're getting there.
03:10Now, I'm gonna put it here.
03:12Beautiful.
03:14Add a little bit of salt.
03:16You can do a little bit of lemon juice.
03:18Then we're gonna smash it.
03:20Get as smooth as possible.
03:24It's actually good.
03:2511, 10, almost done.
03:28You need to make sure that all the octopus inside the water
03:31because the nut is not gonna cook evenly.
03:33We can put this pot on top.
03:35Let's just do 20 more minutes.
03:38We're gonna start doing the yucca latkes.
03:40Be very careful with it.
03:41Make sure that your knife is very sharp.
03:44Something very important is to take this middle part out.
03:48That's actually not good for your body.
03:50And then all of this is garbage.
03:52I will normally use a grater for this,
03:55but she doesn't have one.
03:56So I'm gonna have to cut it in very small pieces.
03:59Cilantro, basil, two tablespoons of capioca flour.
04:03I'm gonna add a little bit of pepper, salt, a little water, little by little.
04:08All right, this is basically the consistency that we want.
04:12And then we need a very hot pan.
04:14Make like a little bowl.
04:16Okay, timer.
04:17Let's check the octopus.
04:19Yeah, baby.
04:20Soft like butter.
04:21Put it in your container.
04:23While it's cooling down,
04:24the octopus is absorbing all this delicious liquid that you made.
04:29I don't know if I've seen a spatula.
04:32Look at that.
04:33Beautiful.
04:34After a couple of minutes, you can put the octopus in a separate pan and let it cool down.
04:41Our latkes, they look like they're ready.
04:43Now we're gonna do the marinade.
04:45We need a shallot.
04:47We're gonna use half.
04:48I want to cut to super small.
04:50Cilantro and I'm gonna use a little bit of the stems.
04:54This lemon.
04:56And we're also gonna use that cooking liquid.
04:59That's where all the flavor is.
05:00Five tablespoons.
05:01We need the chili flakes.
05:03Sugar to balance up the flavors.
05:05And now cut this beautiful persimmon.
05:08Our beautiful octopus.
05:10Super soft.
05:11I'm gonna try a little piece.
05:16This is actually very good.
05:17We don't have a grill, so we're gonna use this burner.
05:21Let's see if she has some tongue.
05:24Sure.
05:26We can do it with a fork.
05:28Add a little bit of olive oil.
05:30You want a little bit of browning.
05:32It's gonna take a little time.
05:33So we're ready.
05:35I want to marinate this with the sauce.
05:37This dish was inspired by flavors that I grew up eating.
05:42Octopus, I used to cook it a lot in Spain.
05:44And salsa verde and yuca.
05:46I ate it all the time in Venezuela.
05:48Our colorful for Siemens.
05:50And it's ready to go.
05:56I love it.
05:57This kitchen.
05:59I need to talk to you.
06:01This kitchen needs a very good night.
06:03And please, water in your sink.
06:05That will help you so much.
06:07It's goals.
06:08There are lots of Beginning of the
06:08There are the gems.
