Chickpea And Octopus Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Raw baby octopus
		(or substitute cooked octopus meat)
		Coarse salt
2 cups	474ml	Fish stock or clam juice
1 cup	237ml	Water
1/4 cup	59ml	White vinegar
1 tablespoon	15ml	Black peppercorns
6		Bay leaves
1/2 lb	227g / 8oz	Dried chickpeas - picked over,
		And soaked in water to cover overnight
1 1/2		Water
3 tablespoons	45ml	Lemon juice
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
1/4 cup	36g / 1.3oz	Finely-chopped fresh oregano
3/4 teaspoon	3.8ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
3 tablespoons	45ml	Fruity extra-virgin olive oil
1		Red-leaf lettuce, inner leaves only - for serving
1/4 cup	36g / 1.3oz	Crumbled 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.

Source:
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 - http://www.foodtv.com

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