Grilled Octopus

Ingredients:
    Octopus:
  • 1x frozen octopus
  • approx. 3 bay leaves
  • several whole pepper corns
  • 1 tsp. allspice
  • sugar
  • fermented vinegar
  • salt
    • Garlic:
  • 3 cloves garlic
  • approx. 700 ml vegetable oil
    • Chickpeas:
  • 3 capers
  • 400 g boiled chickpeas
  • 300 g boiled small potatoes
  • 2 onions
  • 1 teaspoon ground peppers
  • approx. 500 g peeled tomatoes or passatos
  • spring onion
  • handful of leaf parsley
  • 3 tablespoons olive oil
  • 8 cloves garlic
  • squid broth (or water)
  • 1 glass white wine
  • fermented vinegar (to taste)
  • salt pepper
  • 1 bay leaf
  • honey (to taste)
    • Serving:
  • leaf parsley
  • slices of dried Serrano ham
Instructions:
    Octopus:
  1. Let the octopus thaw in a large bowl then pour the thawed, excess water into a pot. Add spices and enough water to the pot. Season with salt, vinegar and sugar. You should have a slightly sweet and sour infusion. Bring to a boil.
  2. Throw the octopus into the water and cook until it is soft. The water should still boil and take 40 to 50 minutes to prepare. When you stab a stick into the thickest part of the tentacle, you should feel a gentle crunch at the start of the stroke, but then the stick should pass through quite easily.
  3. Remove octopus from water and cut into smaller portions, lightly oil it. Season with salt and pepper.
    Garlic:
    Chef’s tip: I recommend preparing more garlic at once! You only need a few cloves for the recipe, but the rest can be stored in oil, in a resealable glass for weeks… Moreover, garlic prepared this way is much easier to digest.
  1. Peel the cloves and place in a small pot in oil at medium to higher temperature, fry slowly. The point is that the garlic turns golden, softens. It should take you about 10 minutes.
  2. Let the garlic cool in the oil and either use it straight away or store it for a later purpose.
    Chickpeas:
  1. Heat the olive oil in the saucepan, add the finely chopped onion, and garlic.
  2. Cut the pepper into smaller pieces, brush with oil and bake on the barbecue for color.
  3. Fill the ground pepper and tomatoes into the saucepan and continue roasting for about 5 minutes.
  4. Pour the wine, wait until the alcohol has evaporated and then add the chickpeas, a little broth, add salt, pepper and add bay leaves. Cook the food for about 10 minutes.
  5. Finally, fry the roasted peppers, garlic, potatoes, and the food with salt, pepper, honey and vinegar. Heat briefly.
  6. Then the chickpea has cooled a little, add the chopped spring onions and parsley.
    Serving:
    Cut the grilled squid and top the stewed chickpeas, dried ham slices, and chopped parsley on the plate.
Seafood