BBQ OCTOPUS WITH CHARCOAL CHICKPEA PUREE AND PICKLED SEA SAMPHIRE BY CHEF DANNY RUSSO

 

  Time: about 1 hour
  Difficulty: moderate
  Serves: 10 people


  INGREDIENTS

  • 1.5 kg large Octopus hands

  • 1 whole brown onion quartered with skin on

  • 2 pieces bay leaf dried

  • 100 ml white wine

  • 1 400 gr tin tinned chickpeas

  • 1 tbsp activated charcoal

  • 1 cloves crushed garlic

  • 140 gr brown onion finely diced

  • 150 ml extra virgin olive oil

  • 2 sprigs rosemary

  • 1 piece juice and zest of lemon

  • 10 sprigs pickled sea samphire


METHOD

BRAISED OCTOPUS

  • Preheat oven to 180c

  • Clean octopus and keep all legs and head attached.

  • In a deep gastro place octopus, 100ml of evoo, white wine, 2 of the garlic cloves, bay leaf, rosemary and mix well.

  • Cover and place in oven for 45 mins.

  • Remove and allow to sit in braising liquid for 30 mins.

  • 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

  • Sauté diced brown onion and remaining 2 cloves garlic in remaining olive oil.

  • Add chickpeas and activated charcoal and stir through well.

  • Place chickpeas in a processor, add zest and juice of lemon and blitz until soft and creamy.

     

    SERVING

  • Skewer octopus on a 15cm cocktail skewer, grill, pipe chickpea puree, finish with sprig of pickled sea samphire.