Braised Octopus with Chickpea Salad and Salsa Verde

Recipe courtesy of Anthony Fiorini

Watch how to make this recipe.

Braised Octopus with Chickpea Salad and Salsa Verde

Name: Braised Octopus with Chickpea Salad and Salsa Verde
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: Tentacles from one 4-to 6-pound fresh octopus; 1 cup sherry vinegar or red wine vinegar; 1 cup red wine; 1 cinnamon stick; 2 star anise pods; 1 tablespoon whole black peppercorns; 1 teaspoon fennel seeds; 1 bay leaf; A few sprigs fresh parsley (can also use basil or oregano); A few sprigs fresh thyme (can also use basil or oregano); 4 cups fresh or canned cooked chickpeas; 1/2 small red onion or 1/2 large red onion, sliced; 1/2 poblano pepper, minced; Zest of one lemon, plus 1/4 cup lemon juice; 1/4 cup lime juice; Zest of one orange, plus 1/4 cup orange juice; 1/2 cup extra-virgin olive oil; 1 cup chopped romaine hearts; 1 cup arugula; 2 tablespoons fresh basil, chopped; 1/2 bunch fresh basil; 1/2 bunch fresh parsley; 2 cloves garlic; 3 to 4 tablespoons extra-virgin olive oil; Salt and pepper; Salt and pepper

Getting reviews...

Level: Intermediate

Total: 1 hr 15 min
Active: 45 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr 15 min
Active: 45 min

Yield: 4 servings

Ingredients

Octopus:

Tentacles from one 4-to 6-pound fresh octopus

1 cup sherry vinegar or red wine vinegar

1 cup red wine

1 cinnamon stick

2 star anise pods

1 tablespoon whole black peppercorns

1 teaspoon fennel seeds

1 bay leaf

A few sprigs fresh parsley (can also use basil or oregano)

A few sprigs fresh thyme (can also use basil or oregano)

Chickpea Salad:

4 cups fresh or canned cooked chickpeas

1/2 small red onion or 1/2 large red onion, sliced

1/2 poblano pepper, minced

Zest of one lemon, plus 1/4 cup lemon juice

1/4 cup lime juice

Zest of one orange, plus 1/4 cup orange juice

1/2 cup extra-virgin olive oil

1 cup chopped romaine hearts

1 cup arugula

2 tablespoons fresh basil, chopped

Salsa Verde:

1/2 bunch fresh basil

1/2 bunch fresh parsley

2 cloves garlic

3 to 4 tablespoons extra-virgin olive oil

Salt and pepper

Directions

For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
Serve the salsa verde over the chickpea salad and octopus.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Anthony Fiorini, Executive Chef, 13 American Table Restaurant, Boca Raton, FL

My Private Notes

Looking for Something Else?

Healthy Highly Rated 5 Ingredients or Less Surprise Me

Three Ingredient Baked Beans

Braised Pork Belly in Preserved Soya Beans

Braised Octopus and Tangy Potato Salad

Octopus Salad

Octopus Ceviche

Creole White Beans with Shrimp

Tuscan Shrimp with White Beans

Braised Octopus with Chickpea Salad and Salsa Verde

Octopus:

Chickpea Salad:

Salsa Verde:

Categories: