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We hope you got benefit from reading it, now let's go back to roasted octopus on fragrant chickpea puree recipe. You can have roasted octopus on fragrant chickpea puree using 5 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Roasted octopus on fragrant chickpea puree:
- Get of About 1 kg of very fresh octopus.
- Use 400 gr. of about chickpeas.
- Take 3 sprigs of fresh rosemary.
- Get 2 of poached garlic.
- Provide as needed of Extra virgin olive oil; Salt; Pepper.
Steps to make Roasted octopus on fragrant chickpea puree:
- Soak the chickpeas for 12 hours in water and bicarbonate. After this time, rinse the chickpeas and boil them in a saucepan with water (in a pressure cooker for 30 minutes, otherwise in a normal saucepan for about an hour, until they are cooked)..
- Put the frozen octopus in a pot, bring it to a boil, cook for about 40 minutes (depending on the size of the octopus) and let it cool, covered, in its cooking water..
- As soon as the chickpeas are cooked, put a couple of tablespoons of oil, a clove of garlic, a sprig of rosemary in a pan and heat, add the chickpeas and let them flavor for a few minutes. At this point, adding a little extra virgin olive oil slowly, blend the chickpeas until you get a smooth and fluid cream..
- Place the chopped octopus in the grill pan and brown it for a few minutes on each side, with a pinch of salt and a sprinkle of pepper until you get a tasty crust. take the dishes with a couple of tablespoons of hot chickpea puree, add a few pieces of octopus on top and garnish with oil It should be eaten strictly hot..
Cook the octopus tentacles on both sides under a hot grill until golden. Sprinkle with coarse salt and a little oil. Place the octopus on top and decorate with herbs and spinach leaves, pour over the remaining olive oil perfumed with Cayenne pepper and decorate with finely chopped chives. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well.
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