Photo: John Paul Urizar
“Octopus loves the intensity of fire, caramelising and curling on the grill,” says Hastie. “I like to serve it over chickpeas warmed with cumin, fennel, preserved lemon and a spoonful of spicy sobrasada resulting in a bright vibrant earthiness.”
Note: Pimentón, a Spanish sweet and smoked paprika, is available at select delicatessens or online. Sobrasada is a soft Spanish cured sausage flavoured with paprika and spices. If unavailable, substitute soft fresh chorizo, casing removed.
Ingredients
Method
Rinse and dry octopus tentacles well. Transfer to a bowl with pimentón, lemon zest, juice and 30ml olive oil and mix well to coat. Stand to marinate (30-40 minutes).
Meanwhile, heat a barbecue or lightly greased char-grill to high. Drizzle fennel wedges with a little oil and grill until golden and charred on edges (4-5 minutes each side). Remove from grill, season and set aside.
Place chickpeas, stock, preserved lemon and spices in a small saucepan over medium heat. Cook, stirring, until fragrant (2 minutes). Add sobrasada and stir until rendered (30 seconds). Remove from heat.
Season octopus, then grill, in batches, until charred tender (2-3 minutes each side). Remove from grill, season lightly and set aside to rest (2 minutes).
Meanwhile, reheat chickpea mixture over low heat until hot (2 minutes), then stir through parsley. Spoon into a serving dish, arrange octopus and charred fennel on top, scatter with fennel fronds, drizzle with extra olive oil and serve with lemon wedges on the side.
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