Ingredients
Method
- Take a heavy bottom stock pot and keep the octopus in it and pour the bay leaves and water.
- Pour 1 cup of water and boil it.
- Cover it up, and reduce heat, simmer and cook it until the octopus is tenderized, at least for 45 minutes.
- Alternatively, Chop together the gremolata ingredients and add them in a small bowl, while the octopus is braising.
- Rinse canned chickpeas and drain them. Add them in a food processor or blender and olive oil, salt, lemon, and pepper.
- Give it several pulses until you get a smooth mixture.
- Take out the octopus from the heat in the pot and keep it in a covered container to cool down and reach room temperature.
- Take out the octopus from water and use paper towels, dry it out by patting.
- Chop its tentacles into 2-inch pieces. Chop up the rings out of the head portion.
- Mix the cornstarch and flour and then sprinkle some salt and pepper in a plastic bag.
- Take a deep frying pan and heat an inch of oil to 375 degrees F.
- Use paper towels and line a paper plate.
- Keep some pieces of octopus in the bag at a time and shake it to coat up with the flour mixture.
- Once the oil gets heated, fry the octopus pieces until they take golden brown colour. It will take about 1 or 2 minutes.
- Get a slotted spoon to shift the octopus pieces to the paper plate to drain and end up frying the left-over of the octopus in a similar way.
- While the octopus is still warm, serve it on a bed of the chickpea puree along with gremolata.
Notes
Take a deep frying pan and heat an inch of oil to 375 degrees F.
[nutrition-label]
[recipe]