Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
a dozen bottles of Greystone Wines!

Thanks to Greystone Wines, we have a dozen bottles of their 2011 Pinot Noir, valued at more than $400, to give away to one lucky winner.

Read More
Win
big with Brita!

Win one of five Brita 3-way filter taps. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.