For four persons
Preparation time about 20 minutes, cooking time about 30 minutes.
1 Cooked octopus, approximately 1kg
800gr Chick peas
4 Red peppers
2 Red onions
300ml extra virgin olive oil
100ml Balsamic Vinegar
Salt and pepper
Soak chick peas for 8 hours. Clean the octopus with fresh water. Roast 2 red peppers at 250ºC for 10 minutes, then cool them. Cut each leg of the octopus into 3 pieces.
Boil the chick peas in water, oil and 1 garlic for 30 minutes. Cut the second garlic in half and add it to the milk in a pan. Heat the milk (do not boil) for 5 minutes. Finely dice the 2 roasted peppers, 2 red onions, the other 2 peppers and the chives.
Once cooled, half of chick peas need to drained and the other half blended in the water. Season the purée while blending with salt and pepper.
Mix the drained chick peas with the red peppers, onions and chives. (5 min before serving add salt and pepper, olive oil and mix all together). Heat up 2 pans, one for the purée and the other for the octopus, in one of them add oil and gently place in the legs, and stir fry them - add the balsamic vinegar and let it reduce slowly, then remove from the heat and pour in a bowl. In the second pan add your purée and heat up gently, once warm it is ready to serve.
The last step before plating, add to your octopus more olive oil, salt and pepper and chives. Put the purée on a plate, then on top add the chick pea salad and finally place the octopus on top. Pour a little garlic milk on top of the dish... add a little basil for decoration and you are ready to serve. Enjoy every bite.
For this I recommend a glass of Pinot Grigio.
Enjoy, With all the best wishes from your Sous Chef Ladislav Durina, and team of Day and Night.