Grilled octopus, orange chickpeas and jerusalem artichoke purée

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Octopus is one of the biggest delicacies ever. Mostly it is boiled in lots of water with vegetables and cooked until tender. This recipe is a bit different: the octopus is stewed and creates lovely sauce. Family tested (father-in-law said he never ate anything better, ha).

For 4 portions:

800g chilled octopus
1 carrot
1 onion
50g celery
3 bay leaves
5 whole black pepper
2 allspice

Orange chickpeas

150g dried chickpeas
1 onion
100g spicy sausage
250ml chicken broth
3g cumin
30g red wine vinegar
200ml orange juice
zest of one orange
50g butter
salt and pepper

Jerusalem artichoke purée

300g jerusalem artichokes
50g butter
150ml milk
salt

Blanch octopus twice in hot water (keep 2dcl of remaining water) and then cut the vegetables into smaller pieces. Put the octopus in the pot, add 2dcl of the saved water, add the vegetables and spices. Cover with a lid and bring to a boil. Simmer the octopus slowly for about an hour or two. Then take it out and let it cool down. Strain the broth and reduce to the consistency of the sauce. Finally, thicken with butter.

Soak the chickpeas in cold water overnight and drain afterwards. Cut the onion and sausage finely and cook with a little bit of olive oil. Add chickpeas, broth and cook until tender. Then add orange juice, zest and add vinegar. Toast the caraway seeds in a dry pan: when it starts to smoke, pour in the chickpeas. Reduce a bit and finally, thicken with butter and season with salt. Should be like a ragout, not too liquid.

Cut the Jerusalem artichokes roughly and fry in pan with half of the butter, add milk and simmer slowly. Season with salt and add the rest of the butter. Cut the octopus into tentacles and fry in olive oil to golden brown. Put everything on a plate and decorate with spring onions or even sliced ​​romanesco. Enjoy your meal!

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