If you’re looking for a simple yet refined appetizer, these baby octopus on chickpea cream with sun-dried tomatoes are perfect for you. It’s a quick recipe to prepare but with an elegant and tasty result, also perfect for holidays or for a special dinner where you want to impress with something different from the usual.
The tender and flavorful baby octopus pairs perfectly with the delicate creaminess of the chickpeas, while the sun-dried tomatoes add that touch of savoriness and color that makes the dish irresistible. You can serve them as a plated appetizer or in small cups for a chic and scenic finger food idea.
A simple dish, detailed and beautiful to present: the perfect balance between taste and elegance.
Try the baby octopus on chickpea cream with sun-dried tomatoes, and you’ll impress your guests from the first bite!
Here are other tasty seafood ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 349.29 (Kcal)
- Carbohydrates 34.71 (g) of which sugars 7.17 (g)
- Proteins 36.38 (g)
- Fat 6.49 (g) of which saturated 0.68 (g)of which unsaturated 0.97 (g)
- Fibers 8.78 (g)
- Sodium 633.15 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz baby octopus
- 1 cup cooked chickpeas
- 6 sun-dried tomatoes
- basil
- vegetable broth
- 1 leaf bay leaf
- extra virgin olive oil
- salt
- pepper
- white wine vinegar (or lemon juice)
Tools
- Pot
- Strainer
- Immersion Blender
Preparation
Clean the baby octopus by removing the beak and emptying the head, wash them well under running water.
Bring a pot of water to a boil with salt, a bay leaf, and a splash of vinegar (or lemon juice).
Immerse the baby octopus and boil them for 20-25 minutes, or until they are tender.
Once ready, drain them and let them cool slightly.
Drain the chickpeas from their liquid, put them in the immersion blender cup and blend them into a puree, adding a ladle of hot vegetable broth.
Season with salt and pepper and spread the chickpea cream on the plates.
If using oil-packed sun-dried tomatoes, pat them dry from excess oil. Cut the tomatoes into pieces and wash 3-4 basil leaves.
Place the baby octopus on the chickpea cream, add the sun-dried tomatoes and basil. Finish with a drizzle of olive oil and a pinch of pepper or chili flakes to taste.
The baby octopus on chickpea cream with sun-dried tomatoes is ready, serve them warm as an appetizer or as a light main course.
Tips and Variations
Alternatively, you can cook the baby octopus in a pressure cooker or in a pan. Cooking times vary depending on the size.
You can substitute basil with other aromatic herbs, like rosemary, thyme, or parsley. You can also use a herb-infused oil to add more fragrance.
The chickpea cream should be thick; add only the necessary broth to blend them.
FAQs
How can I substitute the baby octopus?
If you can’t find them, you can use squid, cooked in a pan, or boiled and chopped octopus.
Can I prepare the dish in advance?
You can prepare both the chickpea cream and the baby octopus in advance, then assemble the dish at the last moment.
