Method

1. 1 Clean the octopus, removing beak, eyes, and guts.
2. 2 Prepare a court bouillon with a few peppercorns, 1 bay leaf and plenty salt. Bring to the boil.
3. 3 Dip the octopus legs in the boiling bouillon to coil them., before cooking them for 10 minutes max. Strain and let to cool before chopping in bite size
4. 4 In a small sauce pan, fry the onion and garlic until translucent. Add the tin of chickpeas with its liquid. Simmer gently before liquidising it into a purée. Adjust thickness by adding extra water if needed ( soft not runny.. ) Mix in the Chopped sundried tomatoes and Coriander Taste and season with salt, pepper and paprika. Keep warm
5. 5 Heat some olive oil in a frying pan and fry the Octopus pieces until the tip of the legs turn crispy. Season, and sprinkle with paprika, salt and Chilli powder to taste
6. 6 Plate together, sticking a few of the leg in the puree & serve with a lemon wedge