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Warm octopus with chick pea salad

dayandnight march17 4For four persons

Preparation time about 20 minutes, cooking time about 30 minutes.

Ingredients
1 Cooked octopus, approximately 1kg
800gr Chick peas
4 Red peppers
2 Red onions
2 Garlic
200ml Milk
300ml extra virgin olive oil
100ml Balsamic Vinegar
100gr Chives
20gr Basil
Salt and pepper

Step 1
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.

Step 2
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.

Step 3
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.

dayandnight cut outStep 4
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.

Step 5
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.