Hot Humous & Octopus sticks | Eat More Fish | Nationwide Delivery

Hot Humous & Octopus sticks

Hot Humous & Octopus sticks

Chickpeas & Octopus are a classic association in Mediterranean cuisine. This spiced Purée is full on flavour & contrast to the crispy bite of the Octopies.

Ingredients

  1. Small octopus (10/20 per kg) 4 or 5 pieces per servings as a main
  2. 1 medium onion, diced
  3. 1 clove of garlic, smashed
  4. Tin of chickpeas
  5. Olive oil
  6. 2 soup spoon chopped Sundry tomatoes
  7. Sprinkle of smoked paprika
  8. 1 Soup spoon of chopped Coriander
  9. seasoning
  10. wedge of lemon to serve

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

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