A very simple yet tasty dish, beautiful to present at the table, both for festive days and other occasions… grilled octopus on chickpea cream, light and flavorful, with octopus tentacles browned on the grill. In this case, I boiled the octopus with the multicooker, so it resulted tender but firm; alternatively, you can cook it in boiling water or with the slow cooker. You can propose this dish either as an appetizer or as a main course, or make small portions and serve them in cups or glasses. Try this recipe, it’s really very appetizing!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Pressure Cooker, Grill
- Seasonality: All Seasons
- Energy 146.93 (Kcal)
- Carbohydrates 9.64 (g) of which sugars 2.55 (g)
- Proteins 18.41 (g)
- Fat 3.45 (g) of which saturated 0.71 (g)of which unsaturated 0.84 (g)
- Fibers 3.12 (g)
- Sodium 231.37 (mg)
Indicative values for a portion of 140 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
- 1 octopus (about 2.2 lbs)
- 12 oz canned chickpeas
- 1 leaf bay leaf
- Half stalk celery
- 2 shallots
- Half lemon
- 1/3 cup dry white wine
- 2 3/4 tbsp water
- extra virgin olive oil
- salt
- pepper
- herbs (basil, parsley, or others)
Tools
- Pressure Cooker electric (multicooker)
- Immersion Blender
- Grill or grill pan
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Preparation
For the cleaning and cooking of the octopus with the herbs, follow the instructions in my Simple Octopus Salad recipe.
Drain the octopus from the cooking liquid and separate the tentacles with a knife. The head is not needed for this recipe, but you can slice it and add it to a classic seafood salad.
Drain the chickpeas and blend them with an immersion blender, adding salt, pepper, a bit of hot water (or broth), and a drizzle of oil. If you like, you can keep some whole to garnish the plate later.
You should obtain a thick and homogeneous cream.
Heat a grill (or a non-stick grill pan) and grill the octopus tentacles on both sides. It will only take a few minutes.
Now compose your plates: distribute 2-3 tablespoons of chickpea cream on each, then place the grilled tentacles on top. Use 2 per person if serving as an appetizer, 3-4 if serving as a main course.
Grilled octopus with chickpea cream is ready, you just have to add a drizzle of oil and some basil leaves or other herbs as desired.
Tips and Notes
You can flavor the chickpea cream with smoked paprika, turmeric, curry, or other spices as you like.
You can use dried chickpeas, respecting the soaking and cooking times.
If you want to get ahead with the timing, you can prepare the chickpea cream and boil the octopus ahead of time. When serving, just heat the chickpeas and grill the tentacles.
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