GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO

Grilled Octopus With Chickpeas and Oregano image

Time 2h30m

Yield Serves 4

Number Of Ingredients 25

3 1/2 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
2 oranges, quartered and crushed
1 lemon, quartered and crushed
1 teaspoon red pepper flakes
4 cloves garlic, peeled and smashed
1/4 cup olive oil
1 cup red wine vinegar
1/3 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

Steps:

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