Grilled Octopus with Chickpeas and Fava Sauce
Ingredients
- 1 octopus Moyseafood (about 1 kg)
- 200g chickpeas Arosis
- 150g fava beans Arosis
- 1 onion
- 1 carrot
- 1 leek
- 1 bay leaf Batavia
- Extra virgin olive oil Theo
- Lemon juice
- Smoked paprika Batavia
- Salt Afrina, pepper Batavia
Instructions
- Smoke the octopus over beech wood or other aromatic wood for about 20 minutes.
- Cook the chickpeas with the onion, carrot, and leek until soft.
- Cook the fava beans until soft and puree them.
- Serve the smoked octopus over the chickpeas and add the fava sauce.
- Drizzle with lemon juice, olive oil, and smoked paprika.
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