Polpo in Crema di Ceci
When we started these "Lockdown Recipes" I asked a number of owners for ideas and photos of what they were making in these straitened times, expecting a roll call of "Pappa al Pomodoro", "Panzanella" and other similar simple dishes. Instead I've been amazed at the inventiveness and skill of the dishes we're being sent - it puts my efforts to shame.
Meanwhile, here's the octopus recipe:
Ingredients for Octopus in Chick Pea Puree
- 300 g of dried chick peas
- Olive oil
- Bay leaf
- 1/2 a leek
- Rosemary
- A clove or two of garlic
- Lemon juice
- A teaspoon of curry powder
- A pinch of salt
- Vegetable broth
- 1 octopus
Octopus can be tricky to find in the UK at the best of times but Bradleys Fish Merchants may well be able to help you.
First soak the chickpeas overnight.
The next day, start by draining the chickpeas and then set them cooking gently for around 2 and a half hours in salted water with the bay leaf. Have a drink and do the crossword.
After about an hour and a half, prepare the octopus and cook it in the broth for 45 minutes.
As the chick peas come to the end of their cooking time, gently heat the garlic, rosemary and sliced leeks in the olive oil.
After 5 minutes add the drained chick peas, add a glass of water and cook for 15 minutes.
Finally add the curry powder, a little lemon juice, and salt and pepper to taste. Put the chickpeas into a mixer and blend into a puree.
Gently heat some olive oil with some rosemary for 2 or 3 minutes.
Drain the octopus and clean off the remains of its skin. Heat some more oil in a frying pan and briefly fry the tentacles - just sort of scorch them .
Lay the chickpea puree in a plate and decorate with the octopus tentacles on top; drizzle with the rosemary olive oil and serve.
