Chickpeas & Octopus are a classic association in Mediterranean cuisine. This spiced Purée is full on flavour & contrast to the crispy bite of the Octopies.
Small octopus (10/20 per kg) 4 or 5 pieces per servings as a main
1 medium onion, diced
1 clove of garlic, smashed
Tin of chickpeas
Olive oil
2 soup spoon chopped Sundry tomatoes
Sprinkle of smoked paprika
1 Soup spoon of chopped Coriander
seasoning
wedge of lemon to serve
Method
1
Clean the octopus, removing beak, eyes, and guts.
2
Prepare a court bouillon with a few peppercorns, 1 bay leaf and plenty salt. Bring to the boil.
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
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
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
Plate together, sticking a few of the leg in the puree & serve with a lemon wedge
We are busy Fishmongers. When fish lands at our door, every hands are on deck to sort, fillet, and pack all orders on time for DPD to pick up, while also attending after our Galway shop customers...
We are simply too busy to answer phone calls in between, and fault of outsourcing this service to an exotic call center or an AI chatbot, we decided to cut off our neglected phone line.
If you neeed to contact us with any product or stock query, feedback, delivery issue, etc....
About Us
How To Buy
Nationwide Delivery 
Click & Collect
Recipes
