Spanish Octopus Recipe

Blend the Hummus

In a food processor, combine black tahini, cooked chickpeas, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning if needed.

Mix the Chermoula

In a bowl, mix cilantro, parsley, minced garlic, paprika, cumin, lemon juice, olive oil, and salt. Stir well to combine and set aside.

Prepare the Chili Crisp

In a saucepan, heat vegetable oil over medium heat. Add chili flakes, chopped garlic, chopped shallots, and salt. Cook until fragrant and the shallots are golden brown. Remove from heat and let it cool.

Char the Nectarines

Brush nectarines with olive oil and sprinkle with salt. Grill or char in a hot pan until slightly burnt and caramelized, about 3-4 minutes per side. Remove from heat and set aside.

Cook the Octopus

In a large pot, bring water and salt to a boil. Add the cleaned octopus and reduce heat to a simmer. Cook for about 45-60 minutes until tender. Remove from pot, let it cool, and slice into pieces.

Plate the Dish

On a serving plate, spread a layer of black tahini hummus, arrange sliced octopus on top, drizzle with chermoula, add spoonfuls of octo chili crisp, and garnish with burnt nectarine halves. Serve immediately.