Grilled Octopus With Chickpeas and Oregano

Ingredients

For the octopus:

• 3 ½ pounds octopus (preferably previously frozen)
• 1 large onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 fennel bulb, coarsely chopped
• 2 bay leaves
• 2 tablespoons red pepper flakes
• 2 tablespoons coriander seeds
• 6 garlic cloves, peeled
• 1 bottle dry white wine
• 3 wine corks (yes, corks!)
• Salt to taste

For the marinade:

• 2 oranges, quartered and crushed
• 1 lemon, quartered and crushed
• 1 teaspoon red pepper flakes
• 4 cloves garlic, peeled and smashed
• ¼ cup olive oil

For the salad:

• 1 cup red wine vinegar
• ⅓ cup sugar
• 1 small onion, thinly sliced
• 2 tablespoons lemon juice
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper to taste
• 2 cups cooked chickpeas, washed and drained

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1115 calories; 41 grams fat; 6 grams saturated fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 14 grams dietary fiber; 37 grams sugars; 70 grams protein; 190 milligrams cholesterol; 1756 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

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 1 1/2 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.
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.
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.
4. Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
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.

About 2 hours 30 minutes