Charred Octopus with Chickpeas and Chili Glaze

This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet

Servings: 4

Ease of Preparation: Medium

Ingredients

• Chili-Glazed Octopus:

  • 1 cleaned octopus, head and tentacles separated
  • 1 onion, chopped
  • 1 head garlic, halved horizontally
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 red pepper, seeded and roughly chopped
  • 1 tomato, halved
  • 3 ancho chiles, stemmed and seeded
  • 1 chipotle, stemmed and seeded
  • ¾ cup (180 ml) apple cider vinegar
  • 3 tablespoons (45 ml) honey
  • 1 garlic clove
  • ¼ cup (60 ml) vegetable oil, plus more for the grill
  • Salt

• Warm Chickpea Salad:

  • 1 link morcilla, removed from its casing and crumbled
  • 1 tablespoon (15 ml) olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) smoked paprika
  • 1x 15-ounce (425 g) can of chickpeas, drained
  • 2 roasted red peppers, diced
  • Salt and pepper
  • 1 teaspoon (5 ml) sherry vinegar

Method

• For the Chili-Glazed Octopus:

  • Bring a large pot of heavily salted water to the boil.
  • Add the octopus, onion, garlic, carrot, celery, red pepper, and tomato, and immediately turn the heat down to a simmer. Simmer the octopus until tender, 45-60 minutes.
  • Meanwhile, in a saucepan over medium heat, toast the ancho and chipotle peppers, turning often until fragrant and pliable, 2-3 minutes.
  • Add the vinegar, honey, and garlic and allow the mixture to come to a simmer.
  • Once simmering, remove the pan from the heat and allow to steep at room temperature until the chiles are softened, roughly 20 minutes.
  • Transfer the mixture to a blender and blend until smooth. While the machine is running, stream in the oil to emulsify. Season with salt and reserve.
  • Preheat the grill to high and brush with oil
  • Strain the octopus out of the water and onto a sheet pan and pat dry.
  • Transfer the octopus to the grill and cook, turning, until charred all over, 4- minutes. Brush the octopus with the sauce in the last minute of cooking.
  • Transfer the octopus to a tray and brush again with the sauce.

• For the Warm Chickpea Salad:

  • While the octopus is simmering, make the Chickpea Salad: in a cast-iron skillet over medium-low heat combine the morcilla and olive oil. Press down lightly on the morcilla to release its oil and allow to cook for 2-3 minutes.
  • Add the onion and garlic and cook until translucent and softened, 3-4 minutes.
  • Raise the heat to medium and add the smoked paprika, chickpeas, and roasted red peppers.
  • Season with salt and pepper and cook, tossing often, until the chickpeas are tender, 7-8 minutes.
  • Add the sherry vinegar, toss to coat, and serve immediately, alongside the Chili-Glazed Octopus.