Chickpea And Octopus Salad
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Fish Stock1.5 quarts
Water1 cup
White Vinegar1 tbsp
Black Peppercorn3 tbsps
Lemon Juice3 tsp
SaltDirections:
1
If using raw octopus, remove and discard the eyes and beak and clean thoroughly
2
Sprinkle all over with salt and knead well to tenderize
3
Rinse under cold running water
4
To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit
5
Add the black peppercorns and bay leaves and bring to a boil
6
Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds
7
Remove and let rest for about 2 minutes
8
Repeat this procedure twice
9
Transfer the blanched octopus to a tray and refrigerate until cold
10
Strain the poaching liquid and reserve 1/4 cup
11
When ready to use, cut the octopus into bitesized pieces
12
Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf
13
Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender
14
Drain well and discard the bay leaf
15
(Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad
16
) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil
17
Toss together until all the ingredients are well coated
18
Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges
19
If desired, sprinkle with crumbled feta and diced tomatoes
20
Serve immediately