Time: about 1 hour
Difficulty: moderate
Serves: 10 people
INGREDIENTS
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1.5 kg large Octopus hands
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1 whole brown onion quartered with skin on
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2 pieces bay leaf dried
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100 ml white wine
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1 400 gr tin tinned chickpeas
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1 tbsp activated charcoal
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1 cloves crushed garlic
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140 gr brown onion finely diced
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150 ml extra virgin olive oil
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2 sprigs rosemary
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1 piece juice and zest of lemon
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10 sprigs pickled sea samphire
METHOD
BRAISED OCTOPUS
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Preheat oven to 180c
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Clean octopus and keep all legs and head attached.
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In a deep gastro place octopus, 100ml of evoo, white wine, 2 of the garlic cloves, bay leaf, rosemary and mix well.
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Cover and place in oven for 45 mins.
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Remove and allow to sit in braising liquid for 30 mins.
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Gently remove octopus and cut legs into 5cm angled segments and marinate with a little of braising liquid and set aside to chill.
CHARCOAL CHICKPEA PUREE
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Sauté diced brown onion and remaining 2 cloves garlic in remaining olive oil.
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Add chickpeas and activated charcoal and stir through well.
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Place chickpeas in a processor, add zest and juice of lemon and blitz until soft and creamy.
SERVING
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Skewer octopus on a 15cm cocktail skewer, grill, pipe chickpea puree, finish with sprig of pickled sea samphire.