Preparation time:
- 24hrs
Cooking time:
- 15mins
Specialty:
- Dairy-free
- Gluten-free
Healthy and delicious recipe, super easy to prepare! Rich in protein and low in fat. I don't consider this a classic of the Italian tradition but more like a recipe that has become popular in the last 2-3 years. We added a fusion twist by using soy sauce in the marinate process and by steaming the tentacles in the bamboo steamer before searing them in a non-stick pan. This can be served as starter or as a main dish and will impress your guests! The octopus has a peculiar taste that perfectly matches with the soy sauce, the fresh rosemary and chickpeas puree. The overall dish is well balanced in terms of flavors and consistencies.
Ingredients (2 Servings):
- 1lb / 500g of Octopus Tentacles
- 1 Can of Organic Chickpeas
- 2 Cloves of Garlic
- Organic Soy Sauce (Gluten-free)
- Ground Black Pepper
- Fresh Rosemary
- Sea Salt
- Extra-virgin Olive Oil
Instructions:
- Marinate the octopus tentacles overnight with fresh rosemary, 1 clove of garlic, black pepper, extra-virgin olive oil, 1 teaspoon of soy sauce and a pinch of sea salt.
- Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the octopus with other appliances).
- Pour the octopus tentacles into a ceramic bowl with the juice (used to marinate) and cook it in the bamboo steamer for 5-6 minutes.
- Once steamed, remove the excess juice. Don't throw it! You can re-use it as a fish broth for a seafood risotto for example.
- Heat a cast iron pan or a non-stick pan and sear the tentacles 3-4 minutes per side.
- Drain a can of organic chickpeas and blend it with extra-virgin olive oil, a pinch of salt, half a clove of garlic, black pepper and fresh rosemary until you get a creamy puree. You can add a tablespoon of water to obtain a more liquid consistency.
- Serve then seared octopus tentacles with the chickpeas puree, drizzle extra-virgin olive oil on top and grind some fresh black pepper before serving.