Saffron-Braised Octopus with Crispy...Saffron-Braised Octopus with Crispy Chickpea Panisse and Preserved Lemon Gremolata

Tender Mediterranean octopus slow-braised in a saffron-infused aromatic broth, served alongside golden chickpea panisse and a vibrant, citrusy gremolata.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pot, combine the octopus, white wine, saffron, and 2 smashed garlic cloves. Cover and braise on low heat for 60-70 minutes until the octopus is tender. Let it cool in its own liquid.

2. 02

   While octopus braises, prepare the panisse: Whisk chickpea flour into boiling salted water. Cook over medium heat, stirring constantly for 10 minutes until thick. Spread into a lined tray (2cm thick) and chill until firm.

3. 03

   Prepare the gremolata by mixing the minced preserved lemon peel, chopped parsley, one grated garlic clove, and 40ml of olive oil.

4. 04

   Cut the chilled chickpea panisse into batons. Fry in olive oil until golden and crispy on all sides. Drain on paper towels and season with sea salt.

5. 05

   Separate the octopus tentacles. Heat a cast-iron skillet with olive oil and sear the tentacles over high heat until charred and slightly crispy. Dust with smoked paprika.

6. 06

   Toss shaved fennel with a splash of lemon juice and olive oil. Plate the octopus atop the panisse batons, garnish with fennel salad, and drizzle generously with the preserved lemon gremolata.