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
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