Chickpeas Salad with Roeasted Octopus
Method
Prepare the octopus by putting the tentacles in a saucepan together with the olive oil to get a light color, quench with the wine and wait for the alcohol to evaporate.
Add all the other ingredients, reduce the heat to medium-low and bring to a boil and soften well. In the end the octopus should be left only with his oil.
Prepare the chickpeas by putting them in a pan together with the onion and the oil, let them heat well, transfer the mixture to a bowl, add the octopus and the citrus zest together with the juices, the rosemary and salt. Stir well before serving.
- Time 50'
- Ingredients 13
- Portions 2
Ingredients
1 package Greek Island Chickpeas 280g Palirria
Grate an orange, lemon, tangerine
Juice of an orange, lemon, tangerine
1 chopped onion
2 tbsp. olive oil
1 tbsp. dried rosemary
For the octopus:
4 octopus tentacles
1 glass of white dry wine
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 bay leaf
4 grains of allspice
Grate an orange, lemon, tangerine
Juice of an orange, lemon, tangerine
1 chopped onion
2 tbsp. olive oil
1 tbsp. dried rosemary
For the octopus:
4 octopus tentacles
1 glass of white dry wine
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 bay leaf
4 grains of allspice
Salt
Pepper