Octopus with parsley hummus
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...
Servings: 4 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...
