Grilled Octopus With Chickpeas and Oregano
Updated May 23, 2024
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
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Ingredients
- 3½pounds octopus (preferably previously frozen)
- 1large onion, coarsely chopped
- 1carrot, coarsely chopped
- 1fennel bulb, coarsely chopped
- 2bay leaves
- 2tablespoons red pepper flakes
- 2tablespoons coriander seeds
- 6garlic cloves, peeled
- 1bottle dry white wine
- 3wine corks (yes, corks!)
- Salt to taste
- 2oranges, quartered and crushed
- 1lemon, quartered and crushed
- 1teaspoon red pepper flakes
- 4cloves garlic, peeled and smashed
- ¼cup olive oil
- 1cup red wine vinegar
- ⅓cup sugar
- 1small onion, thinly sliced
- 2tablespoons lemon juice
- 6tablespoons extra-virgin olive oil
- 1tablespoon chopped fresh oregano
- 2tablespoons chopped parsley
- Salt and freshly ground black pepper to taste
- 2cups cooked chickpeas, washed and drained
For the Octopus
For the Marinade
For the Salad
Preparation
- Step 1
For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1½ hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
- Step 2
For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
- Step 3
For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
- Step 4
Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
- Step 5
In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.
Private Notes
Comments
The corks do nothing. That myth is believed to have originated from the days when villagers in Puglia boiled octopus in a communal vat; they tied corks around a tentacle to identify who owned each octopus and thus how long it had been boiling. At any rate a loose cork simply floats in the boiling water and could not possibly impart any special treatment to the submerged octopus.
I don’t know where one finds a 3 1/2 lb. octopus! I bought a 17 oz. package of frozen octopus at the grocery that had five small ones. I followed recipe, cutting ingredients to 1/3. I used the package directions as a guide for cooking times. Simmered 25 minutes on the stove in the stock, cooled, marinated, then grilled on the stove in my cast iron grill pan a couple minutes per side. I put arugula under the chick pea salad (it needed some green!) and topped with octopus. Very delicious!!
I don’t know where one finds a 3 1/2 lb. octopus! I bought a 17 oz. package of frozen octopus at the grocery that had five small ones. I followed recipe, cutting ingredients to 1/3. I used the package directions as a guide for cooking times. Simmered 25 minutes on the stove in the stock, cooled, marinated, then grilled on the stove in my cast iron grill pan a couple minutes per side. I put arugula under the chick pea salad (it needed some green!) and topped with octopus. Very delicious!!
I have no idea where one gets a 3 1/2 pound octopus, not around here anyway! I bought a 17 oz. package of frozen octopus that had five small ones in it. I followed the recipe, cutting ingredients to 1/3 the amounts. I used the package as a guide for timing. I simmered in the stock about 25 minutes, cool, marinate, then grill on the stove in my cast iron grill pan for a couple minutes per side. I put arugula under the chick pea salad (needed some green!) and topped with octopus. Very delicious!!
I adapted this recipe to go with precooked Costco octopus. I did so by adding fennel and carrot slivers to the salad, also red pepper flakes and whole garlic cloves (not served). To the pickling marinade I added ground coriander and bay leaves (not served). I served the salad with rounds of octopus sauteed briefly in olive oil and sprinkled with a bit of smoked paprika. Very good results.