Grilled Octopus Recipe
Over Chickpeas Puree, Red Bell Pepper Sauce
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Ingredients
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For the Grilled Octopus
For the Chickpeas Puree
For the Red Bell Pepper Sauce
Method
For the Grilled Octopus
- 1
Prepare the Octopus
Rinse the octopus under cold water and remove the beak and ink sac if necessary. Place the octopus in a large pot of boiling salted water and cook for about 45 minutes, or until tender.
- 2
Marinate the Octopus
In a bowl, mix olive oil, minced garlic, lemon juice, salt, black pepper, and smoked paprika. Once the octopus is cooked and cooled, cut it into tentacles and marinate for at least 30 minutes.
- 3
For the Chickpeas Puree
- 4
Prepare the Chickpeas
Drain and rinse the canned chickpeas. In a blender or food processor, combine chickpeas, minced garlic, tahini, lemon juice, olive oil, salt, and water.
- 5
Blend the Mixture
Blend until smooth, adding more water if necessary to achieve a creamy consistency. Taste and adjust seasoning as needed.
For the Red Bell Pepper Sauce
- 6
Roast the Peppers
Place red bell peppers directly on the grill or under a broiler, turning occasionally until the skin is charred and blistered. Remove and let cool. Peel the skin off.
- 7
Blend the Sauce
In a blender, combine roasted bell peppers, olive oil, minced garlic, red wine vinegar, salt, and black pepper. Blend until smooth.
