Easiest Way to Make Super Quick Homemade Roasted octopus on fragrant chickpea puree

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted octopus on fragrant chickpea puree. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted octopus on fragrant chickpea puree is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Roasted octopus on fragrant chickpea puree is something which I have loved my entire life.

See recipes for Roasted octopus on fragrant chickpea puree too. Once the chickpeas are cooked, take off the heat, and puree. Dilute with the water from the octopus, until you have creamy consistency. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and Add the oregano and parsley and season with salt and pepper.

To begin with this recipe, we have to prepare a few components. You can have roasted octopus on fragrant chickpea puree using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted octopus on fragrant chickpea puree:

1. Prepare About 1 kg of very fresh octopus
2. Make ready 400 gr. about chickpeas
3. Prepare 3 sprigs fresh rosemary
4. Get 2 poached garlic
5. Get as needed Extra virgin olive oil; Salt; Pepper

I made fried octopus a few weeks ago, and it was perfect. Crispy and brown on the outside and the meaty interior was even more tender than usual. Roasted Root Vegetable Salad with Millet Roasted Carrots with Cauliflower Couscous Sea bass with Meyer Lemon Purée and Zucchini Salad Whole Roasted Snapper with Cherry Tomatoes and Guacamole. Fish dish, fillet of turbot in almond crust.

Instructions to make Roasted octopus on fragrant chickpea puree:

1. Soak the chickpeas for 12 hours in water and bicarbonate. After this time, rinse the chickpeas and boil them in a saucepan with water (in a pressure cooker for 30 minutes, otherwise in a normal saucepan for about an hour, until they are cooked).
2. Put the frozen octopus in a pot, bring it to a boil, cook for about 40 minutes (depending on the size of the octopus) and let it cool, covered, in its cooking water.
3. As soon as the chickpeas are cooked, put a couple of tablespoons of oil, a clove of garlic, a sprig of rosemary in a pan and heat, add the chickpeas and let them flavor for a few minutes. - At this point, adding a little extra virgin olive oil slowly, blend the chickpeas until you get a smooth and fluid cream.
4. Place the chopped octopus in the grill pan and brown it for a few minutes on each side, with a pinch of salt and a sprinkle of pepper until you get a tasty crust. - take the dishes with a couple of tablespoons of hot chickpea puree, add a few pieces of octopus on top and garnish with oil - It should be eaten strictly hot.

Roasted Root Vegetable Salad with Millet Roasted Carrots with Cauliflower Couscous Sea bass with Meyer Lemon Purée and Zucchini Salad Whole Roasted Snapper with Cherry Tomatoes and Guacamole. Fish dish, fillet of turbot in almond crust. Braised fish salad with autumn fruits. Braised octopus with potatoes and mix of mushrooms. This easy Italian fish recipe features moist roast sea bass with a lemon-and-rosemary chickpea puree and a bright parsley sauce.

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