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.


  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


  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

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

If you need to contact us, email us with any query @  [email protected]  & we will get back to you as soon as we are free.

For any orders feedback or issue about a delivery email us at [email protected] with your order number