29 January 2011

Baby Octopus & Chickpea Salad

dairy free egg free nut free gluten free

"But where's the chorizo?" asked the husband.

Not the first time he's uttered these words, mind. (I once dared make a seafood-only paella - apparently one of the great culinary sins of our time, judging from the look on his face.)

Men and meat! They wish it could adorn every meal, don't they? And I think they particularly love Spanish food because it's the one cuisine that legitimises the use of seafood and meat in the same dish - a culturally acceptable version of 'surf 'n' turf'.

Feel free to enjoy this recipe with or without the chorizo. (Though I suggest adding it for the sake of domestic harmony - or just because it's also very tasty.)

1kg baby octopus, cleaned (ask your fishmonger)
1 can organic chickpeas
handful of rocket leaves
1/2 cup parsley, chopped
1/4 cup fresh oregano, chopped
1 lemon
2 garlic cloves, finely chopped
1 punnet of very sweet cherry or grape tomatoes
1/4 red onion, very finely sliced
1 chorizo sausage, sliced and pan fried

Slice the chorizo and pan fry pieces in a dry pan (no need for oil). Set aside. Preheat bbq or griddle pan. Wash octopus and pat dry with paper towel. Slice each octopus in half lengthways and toss in a bowl with a couple of tablespoons of olive oil, salt, pepper and the finely chopped garlic. Cook octopus on grill or bbq for a minute on each side (possibly even less - be mindful, overcooked octopus is inedible!)

Combine herbs, rocket, tomatoes, chorizo and chickpeas in a bowl and toss with some olive oil, salt, pepper and juice of half a lemon. Add cooked octopus and chorizo and mix together, drizzling with some more olive oil.

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