Polpi e Ceci
Charred Octopus with Chickpeas
Recipe Courtesy of Chef Mark McEwan
¾ cup (175 mL) olive oil
½ bunch parsley
3 cloves garlic, sliced
1 small octopus (about 3 lb/1.5 kg)
1½ cups (375 mL) canned chickpeas, rinsed and well drained
¼ cup (60 mL) julienned salami
2 tbsp (30 mL) peperonata
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) chopped oregano
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1 tbsp (15 mL) fine olive oil
1 tsp (5 mL) lemon juice
Salt and pepper
2 tbsp (30 mL) red wine vinegar
½ tbsp (7 mL) minced oil-preserved red chilies
1½ cups (375 mL) peppery young arugula, roughly chopped
1 green onion, thinly sliced
In a large saucepan over low heat, combine ½ cup (125 mL) of the olive oil and the parsley and garlic. Add the
octopus, cover, and simmer for 1½ hours or until the octopus is tender and a knife easily penetrates its flesh
where the arms join the head. Allow the octopus to cool in the oil, then cut off its arms and discard the head. Set aside 4 tentacles, saving the rest for another purpose. Refrigerate until needed.
Preheat grill on high.
Meanwhile, in a large bowl, combine the chickpeas, salami, peperonata, parsley, oregano, fine olive oil, lemon
juice, and salt and pepper; toss well. Taste and adjust seasonings. In a small bowl, whisk together the remaining
¼ cup (60 mL) of olive oil with the red wine vinegar and chilies. Season with salt and pepper, taste, and correct seasonings.
Oil the grill and lightly char 4 octopus tentacles on both sides. Cut the tentacles on the diagonal into slices
about 1 inch (2.5 cm) thick. Toss the octopus in the chili vinaigrette. Add the arugula to the chickpea salad and
toss again. Transfer to a platter and arrange the octopus slices on top. Garnish with a scattering of green onions and serve.
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