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Chickpea And Octopus Salad

Type: Fish
Courses: Salads
Serves: 6 people

Recipe Ingredients

3/4 lb 340g / 11ozRaw baby octopus
  (or substitute cooked octopus meat)
  Coarse salt
2 cups 474mlFish stock or clam juice
1 cup 237mlWater
1/4 cup 59mlWhite vinegar
1 tablespoon 15mlBlack peppercorns
6   Bay leaves
1/2 lb 227g / 8ozDried chickpeas - picked over,
  And soaked in water to cover overnight
1 1/2   Water
3 tablespoons 45mlLemon juice
1/4 cup 36g / 1.3ozFinely-chopped fresh parsley
1/4 cup 36g / 1.3ozFinely-chopped fresh oregano
3/4 teaspoon 3.8mlSalt
1 teaspoon 5mlFreshly-ground black pepper
3 tablespoons 45mlFruity extra-virgin olive oil
1   Red-leaf lettuce, inner leaves only - for serving
1/4 cup 36g / 1.3ozCrumbled feta cheese - (optional),
  For serving
2   Italian Roma tomatoes - seeded and diced,
  For serving, (optional)

Recipe Instructions

If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water.

To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and 5 bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup.

When ready to use, cut the octopus into bite-sized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the remaining bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish; rinse and drain them well before adding to the salad.)

In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red-leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6255 broadcast 04-17-1997) - Downloaded from their Web-Site -


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