Octopus with parsley hummus

Name: Octopus with parsley hummus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 150 gr pre-cooked octopus leg (you can find these packed airtight); 1 t spoon spicy paprika powder; 1 t spoon sea salt; 1 tbl spoon olive oil; 6 cloves garlic (unpeeled); 300 gr chickpeas (I used pre-cooked from a jar); 1 clove garlic; 2 handful leaf parsley; 1 t spoon tahin; 4 tbl spoon olive oil; salt and pepper

You can go either way with hummus. Combine it with fresh parsley and serve as a side dish with delicious crispy and spicy fried octopus…

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course main dish, Fish

Cuisine Own recipe, Spanish, Mediterranean

Servings persons

Equipment

cutter / blender
hot plate with a good frying pan it is also possible

Ingredients

150 gr pre-cooked octopus leg you can find these packed airtight
1 t spoon spicy paprika powder
1 t spoon sea salt
1 tbl spoon olive oil
6 cloves garlic unpeeled

Ingredients for the hummus:

300 gr chickpeas I used pre-cooked from a jar
1 clove garlic
2 handful leaf parsley
1 t spoon tahin
4 tbl spoon olive oil
salt and pepper

Instructions

Preheat the oven to 180º. Place the 6 unpeeled garlic cloves on a tray lined with baking paper. (I cut off the hard part with which they are attached to the root. This makes it easier to remove them from the membrane afterwards.) Drizzle with oil and let them cook in the oven for 15 minutes.

We make the parsley hummus:

Rinse the chickpeas (pre-cooked) and drain in a sieve. Put them in the cutter together with the parsley, the clove of garlic and tahini. Mix to a homogeneous mass. If it stays dry, you can add more olive oil or a spoonful of natural yogurt. Taste and season with salt and pepper.
Remove the octopus from the packaging. Rinse them under running water. Note: some brands also leave the "slippery" part, but you can remove that with a knife or scissors if you don't want this. Pat them dry with kitchen paper.
Put a tablespoon of oil on a baking tray or pan and place the octopus in it when the oil is hot. Fry well on both sides over medium heat. Season with the paprika powder and sea salt.
Serve the parsley hummus together with the roasted garlic cloves from the oven and the crispy fried octopus legs.

Notes

Octopus… a dish I learned to eat in Spain. I admit that when it was served to me for the first time I thought: “what am I supposed to do with this?”… But in the meantime we have become such a fan that we prepare it several times a year. Especially in the warm summer months it is delicious on the “plancha” (hot plate) together with freshly grilled vegetables… Meanwhile, you can find the “pata de pulpo”, octopus, here in the south on almost every menu…

Keyword hummus, octopus, mediterranean dish, parsley hummus

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Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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Octopus with parsley hummus

Equipment

Ingredients 1x2x3x