This is a delicious chickpeas salad with roasted octopus recipe, from our partners at Palirria. Can be executed either with raw chickpeas, or with Greek Island Chickpeas 280g by Palirria.
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.
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 by Kontoveros, or Trata
1 glass of white dry wine
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 bay leaf
4 grains of allspice
Salt
Pepper