Pieuvre Grillée Recipe

Prepare the Octopus

In a large pot, bring salted water to a boil. Add the octopus and boil for about 40 minutes until tender. Remove and let cool.

Grill the Octopus

Once cooled, cut the octopus into tentacles. Marinate with olive oil, minced garlic, lemon juice, salt, and black pepper. Preheat the grill and cook for about 5 minutes on each side until charred.

Prepare Chickpeas

Drain and rinse the canned chickpeas. In a pan, heat olive oil over medium heat, add cumin and paprika, then stir in chickpeas, and season with salt. Cook for about 5 minutes until heated through.

Make the Vierge Sauce

Chop the tomatoes and mix them with fresh basil, olive oil, lemon juice, salt, and black pepper in a bowl. Set aside to let the flavors meld.

Prepare Lemon Coulis

In a small saucepan, combine lemon juice, sugar, and water. Heat gently until sugar dissolves. Allow to cool before serving.

Plate the Dish

On a serving plate, arrange the grilled octopus over a bed of chickpeas. Drizzle with the vierge sauce and lemon coulis before serving.