Roasted octopus on rosemary chickpea cream

Ingredients

For 1 serving

• Octopus220 g
• Cooked chickpeas180 g
• Rosemary2 g
• Garlic1 clove
• Paprikato taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, hold it by the head and dip the tentacles 3 times for a few seconds, until they curl, then submerge it completely.
2. Cook at a gentle simmer over low heat for about 50 minutes, until a fork slides easily into the thickest part; turn off the heat and let it cool in its water, so it stays tender.
3. Meanwhile make the purée: rinse the chickpeas and blend them with the peeled garlic, rosemary needles, half the oil, salt and a few spoonfuls of water until smooth and thick.
4. Drain the octopus, remove the beak and separate the tentacles; dry them very well with kitchen paper, because wet tentacles won't crisp.
5. Heat the remaining oil in a frying pan over high heat and fry the tentacles for 3–4 minutes, turning, until golden and crisp; season with salt and pepper.
6. Spread the chickpea purée on the plate, lay the octopus on top and finish with a pinch of paprika.