Braised Octopus with Chickpea Salad and Salsa Verde Recipe

Name: Braised Octopus with Chickpea Salad and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
For the octopus: Fill a large pot about 2/3 full with water and bring to a boil.
2
Blanch the octopus by placing it in the boiling water for 30 seconds.
3
Remove and set aside.
4
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.
5
Add the octopus.
6
Cover and cook until fork-tender, about 30 minutes.
7
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.
8
For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm.
9
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.
10
For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender.
11
Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid.
12
Add salt and pepper to taste.
13
Serve the salsa verde over the chickpea salad and octopus.

1352

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Tentacles from one 4-to 6-pound fresh octopus, 1 cup sherry vinegar or red wine vinegar, 1 cup red wine, 1 cinnamon stick, and more.

Yes, Braised Octopus with Chickpea Salad and Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Braised Octopus with Chickpea Salad and Salsa Verde

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