Polipo Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and cook for 30-40 minutes until tender. Remove and let cool.

2. 2

   Make the Chickpea Purée

   In a blender, combine the chickpeas, garlic, lemon juice, 2 tablespoons of olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.

3. 3

   Prepare the Fennel and Tomatoes

   Thinly slice the fennel bulb and halve the grape tomatoes. Toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper.

4. 4

   Grill the Octopus

   Preheat a grill or grill pan over medium-high heat. Cut the octopus into tentacles and brush with remaining olive oil. Grill for 3-4 minutes on each side until charred.

5. 5

   Plating

   Spread the chickpea purée on a plate, place the grilled octopus on top, and garnish with fennel, grape tomatoes, a drizzle of white balsamic vinegar, and chopped parsley.