Grilled Octopus, Spicy Chick Peas, with Coriander (Serves 6)

Ingredients:

6 ea octopus legs cooked and grilled
1 gal court bouillon
1/2 ea onion, diced
1 t diced garlic
4 cup fresh green garbanzos / chickpeas
1/2 t chopped coriander
4 oz frisée lettuce
1 bunch cilantro leaves
2 oz olive oil
1 T black olive dust

Preparation:

To cook octopus: Prepare a court bouillon, 2 cups white wine, 1 gal. water, 1 onion, 1 ea celery, ½ carrot, thyme, bay and black pepper. Boil together, dip the octopus in the boiling bouillon till legs curl up around the head. Then lower the blanched octopus into the water, keep at 180 deg. F for one hour, test to see if done by tenderness of the flesh. Cool at room temp.DO NOT SHOCK

Saute the onions and garlic, add the fresh chickpeas, cayenne and coriander, and a little stock, just to steam the chickpeas done. Cool.

On the plate: Grill octopus, slice and lay flat on the chickpeas. Top with a little frisée and coriander leaves.
Sprinkle black olive dust on top.

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