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Octopus with Chickpea Salad

The following recipe is from the November 11 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

One of the best things about the recipes in How to Roast a Lamb by Michael Psilakis is that they involve several recipes within recipes. Take this Octopus with Chickpea Salad for example: Not only do you learn how to braise a perfectly fork-tender octopus, but there is also a recipe for a fantastically bitey Red Wine-Black Pepper Vinaigrette and a method for infusing normally pedestrian chickpeas with aromatics that turn them into something worth being enjoyed on their own.

Putting these three components together to make one octopus salad is a recipe for success. The canned garbanzos that went into the Chickpea Confit came out of the oven redolent of cumin and almost buttery from the olive oil that they braised in. The octopus was cooked three times: first seared, then braised, and finally charred for a crunchy exterior and a meaty interior. Fresh herbs, chewy-tart sun-dried tomatoes, and a just tart and peppery enough vinaigrette finished the mix.

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