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Grilled octopus with fennel, chickpea purée and wild seaweed dressing

You'll need

  • 300 gm
  • baby octopus (about 4), cleaned
  • 50 ml
  • extra-virgin olive oil
  • 2
  • garlic cloves, bruised
  • 1
  • lemon, finely grated rind and juice only
  • 1 tsp
  • dried oregano
  • 1 litre
  • (4 cups) chicken stock
  • 200 gm
  • dried chickpeas, soaked in plenty of cold water overnight, drained
  • 1
  • onion, coarsely chopped
  • 1
  • rosemary sprig
  • 1 tsp
  • ground cumin
  • 1
  • large fennel bulb, very thinly sliced
  • 2 tbsp
  • flat-leaf parsley
  •  
  • Wild seaweed dressing
  • 10
  • large English spinach leaves, blanched and squeezed dry
  • 3
  • anchovy fillets, minced
  • ¼
  • lemon, finely grated rind only
  • 200 gm
  • laverbread (see note)

Method

  • 01
  • For wild seaweed dressing, pound spinach in a mortar and pestle to a fine paste (8-10 minutes), add anchovy and lemon rind and pound to combine. Transfer to a bowl, add laverbread and mix well to combine.
  • 02
  • Combine octopus, 30ml oil, garlic, lemon rind and oregano in a non-reactive bowl, cover and set aside at room temperature.
  • 03
  • Combine stock, chickpeas, onion and rosemary in a saucepan, bring to the boil and cook over medium-high heat until chickpeas are tender (25-30 minutes). Drain and reserve 350ml liquid (discard rosemary). Heat remaining oil in a frying pan, add chickpea mixture and cumin and sauté to infuse flavours (5 minutes). Transfer to a food processor and process, adding enough reserved cooking liquid to form a smooth paste. Season to taste.
  • 04
  • Transfer octopus mixture to a saucepan and cook over very low heat until tender and gelatinous (20-25 minutes). Season to taste.
  • 05
  • Combine fennel, lemon juice and parsley, season to taste and toss to combine.
Note Laverbread is cooked, chopped laver (seaweed). Available from Simon Johnson.

At A Glance

  • Serves 6 people
  • 45 min preparation
  • 1 hr cooking
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At A Glance

  • Serves 6 people
  • 45 min preparation
  • 1 hr cooking

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