Chefs' Recipes

Grilled octopus with fennel, chickpea purée and wild seaweed dressing

Australian Gourmet Traveller Italian antipasto recipe for grilled octopus with fennel, chickpea purée and wild seaweed dressing by Danny Russo from The Beresford Hotel.
Grilled octopus with fennel, chickpea purée and wild seaweed dressing

Grilled octopus with fennel, chickpea purée and wild seaweed dressing

William Meppem
6
45M
1H
1H 45M

Always use fresh octopus that hasn’t been frozen, otherwise the end product will be very rubbery.

Ingredients

Wild seaweed dressing

Method

Main

1.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.
2.Combine octopus, 30ml oil, garlic, lemon rind and oregano in a non-reactive bowl, cover and set aside at room temperature.
3.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.
4.Transfer octopus mixture to a saucepan and cook over very low heat until tender and gelatinous (20-25 minutes). Season to taste.
5.Combine fennel, lemon juice and parsley, season to taste and toss to combine.
6.Smear seaweed dressing over plates, divide chickpea purée among them, top with octopus and fennel salad. Serve with braised artichokes with asparagus and pecorino, prosciutto and crusty bread.

Note Laverbread is cooked, chopped laver (seaweed). Available from Simon Johnson.

Notes

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