Lennox Hastie’s grilled octopus with braised chickpeas and sobrasada

Ingredients

• 2 octopus (about 400gm each), head removed, tentacles separated
• 1 tbsp pimentón (see note)
• Finely grated zest and juice of 1/2 lemon, plus wedges to serve
• 70 ml extra-virgin olive oil, plus extra for drizzling
• 2 small fennel, cut into wedges, fennel fronds reserved
• 400 gm can chickpeas, drained and rinsed
• 125 ml (1/2 cup) chicken stock
• 1/4 large preserved lemon, rinsed, rind finely chopped
• 1/2 tsp dry-roasted cumin seeds and fennel seeds, coarsely crushed
• 50 gm sobrasada (see note)
• 1 cup (loosely packed) parsley, coarsely chopped

Instructions

1. 1

   1: Rinse and dry octopus tentacles well. Transfer to a bowl with pimentón, lemon zest, juice and 30ml olive oil and mix well to coat. Stand to marinate (30-40 minutes).

2. 2

   2: Meanwhile, heat a barbecue or lightly greased char-grill to high. Drizzle fennel wedges with a little oil and grill until golden and charred on edges (4-5 minutes each side). Remove from grill, season and set aside.

3. 3

   3: Place chickpeas, stock, preserved lemon and spices in a small saucepan over medium heat. Cook, stirring, until fragrant (2 minutes). Add sobrasada and stir until rendered (30 seconds). Remove from heat.

4. 4

   4: Season octopus, then grill, in batches, until charred tender (2-3 minutes each side). Remove from grill, season lightly and set aside to rest (2 minutes).

5. 5

   5: Meanwhile, reheat chickpea mixture over low heat until hot (2 minutes), then stir through parsley. Spoon into a serving dish, arrange octopus and charred fennel on top, scatter with fennel fronds, drizzle with extra olive oil and serve with lemon wedges on the side.