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Receta Chickpea And Octopus Salad
by Global Cookbook

Chickpea And Octopus Salad
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  Raciónes: 6

Ingredientes

  • 3/4 lb Raw baby octopus (or possibly substitute cooked octopus meat) Coarse salt
  • 2 c. Fish stock or possibly clam juice
  • 1 c. Water
  • 1/4 c. White vinegar
  • 1 Tbsp. Black peppercorns
  • 6 x Bay leaves
  • 1/2 lb Dry chickpeas picked over, and soaked in water to cover overnight
  • 1 1/2 quart Water
  • 3 Tbsp. Lemon juice
  • 1/4 c. Finely-minced fresh parsley
  • 1/4 c. Finely-minced fresh oregano
  • 3/4 tsp Salt
  • 1 tsp Freshly-grnd black pepper
  • 3 Tbsp. Fruity extra-virgin extra virgin olive oil
  • 1 head Red-leaf lettuce, inner leaves only for serving
  • 1/4 c. Crumbled feta cheese (optional), for serving
  • 2 x Italian Roma tomatoes seeded and diced, for serving, (optional)

Direcciones

  1. If using raw octopus, remove and throw away the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cool running water.
  2. To make the poaching liquid, pour the fish stock or possibly clam juice, water, and vinegar into a stockpot into that a medium strainer will fit. Add in 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 min. Repeat this procedure twice. Transfer the blanched octopus to a tray and chill till cool. Strain the poaching liquid and reserve 1/4 c..
  3. When ready to use, cut the octopus into bite-sized pcs. 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 hrs, or possibly till tender. Drain well and throw away the bay leaf. (Or possibly, if you like, use canned chick peas for this dish; rinse and drain them well before adding to the salad.)
  4. In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and extra virgin olive oil. Toss together till 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 you like, sprinkle with crumbled feta and diced tomatoes. Serve immediately.
  5. This recipe yields 6 servings.