For the octopus: Heat the oil in a large pot and add the garlic, carrots, onions and celery. Cook until translucent, and then add the broth, vinegar, corks, octopus and some salt and black pepper. Simmer over medium heat for 2 hours, and then remove from the heat and let stand for 30 minutes. Drain, discarding the broth, corks and vegetables. Refrigerate the octopus.
For the hummus: Heat some oil in a medium pot and saute the garlic. Add the chickpeas, cumin and 8 cups water. Cook until tender over medium heat, 1 hour. Drain, reserving the cooking liquid, and cool. Once cool, transfer the chickpeas to a blender along with the tahini and lemon juice. Puree slowly, adding the reserved liquid until a paste-like puree is achieved. Season with salt.
For the merguez: Combine the beef and lamb with the cumin, allspice, coriander, fennel, paprika, cayenne, garlic and onions. Drizzle in the oil for moisture. Saute the merguez over high heat until caramelized and slightly crispy.
For the salsa: Mix together the jalapenos, tomatoes, onions and parsley in a nonreactive mixing bowl. Drizzle in the olive oil and lemon juice and season with salt.
For grilling and serving: Heat the grill to high heat. Remove the octopus head and cut into eight legs. Drizzle with olive oil and sprinkle with salt. Grill the octopus directly over the flame until tender and slightly crispy, about 3 minutes per side.
Top the octopus legs with the salsa, and sprinkle with paprika. Serve over the hummus and merguez, and garnish with fried chick peas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Dan Wright