3/4 lb Raw baby octopus (or possibly substitute cooked octopus meat) Coarse salt |
2 oz |
$10.00 per pound
|
$1.25 |
2 c. Fish stock or possibly clam juice |
1/3 cup |
$2.99 per 15 ounces
|
$0.57 |
1 c. Water |
2 tablespoons |
n/a
|
|
1/4 c. White vinegar |
2 teaspoons |
n/a
|
|
1 Tbsp. Black peppercorns |
1/2 teaspoon |
$7.99 per 16 ounces
|
$0.02 |
1/2 lb Dry chickpeas picked over, and soaked in water to cover overnight |
1 1/3 oz |
$1.25 per 16 ounces
|
$0.10 |
1 1/2 quart Water |
1/4 quart |
n/a
|
|
3 Tbsp. Lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
1/4 c. Finely-minced fresh parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
1/4 c. Finely-minced fresh oregano |
2 teaspoons |
$3.89 per 3/4 ounces
|
$0.37 |
3/4 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
3 Tbsp. Fruity extra-virgin extra virgin olive oil |
1 1/2 teaspoons |
n/a
|
|
1/4 c. Crumbled feta cheese (optional), for serving |
2 teaspoons |
$7.69 per 12 ounces
|
$0.14 |
2 x Italian Roma tomatoes seeded and diced, for serving, (optional) |
1/3 tomatoes |
$1.99 per pound
|
$0.09 |
Total per Serving |
$2.63 |
Total Recipe |
$15.78 |