Octopus with chickpeas, lemon and green olives

SERVES 6 // PREP TIME 20 MINS // COOK 1 HR 20 MINS (PLUS SOAKING, COOLING)

This dish is ideal for entertaining as the chickpeas and octopus can be cooked ahead and finished last minute when ready to serve.

1 kg octopus tentacles, cleaned (see note)

200 gm (1 cup) dried chickpeas, soaked overnight in cold water

60 ml (1/4 cup) extra-virgin olive oil

3 garlic cloves, thinly sliced ½ tsp chilli flakes

½ tsp paprika (or to taste) 6 large green queen olives, pitted, flesh sliced

1 lemon, thinly sliced, plus juice of 2 lemons

(or to taste)

Handful of flat-leaf parsley, to serve

1 Bring a large saucepan of salted water to the boil over high heat. Add octopus, bring back to a simmer, then reduce heat to medium and simmer until octopus is very tender (50 minutes to 1 hour). 2 Meanwhile, drain chickpeas and add to a large saucepan. Add cold water to cover chickpeas, bring to a simmer over medium heat, and cook until chickpeas are tender (40-45 minutes). Set aside to cool until required.

3 Heat oil in a saucepan over low heat. Add garlic and sauté until just tender (1-2 minutes). Add chilli, paprika and lemon slices and stir to combine (1 minute). Add octopus and stir until starting to turn golden (2-3 minutes). Remove octopus from pan and set aside.

4 Drain chickpeas (reserve water) and add to pan with olives and 125ml reserved water, season to taste and simmer until chickpeas absorb half of the liquid (10-15 minutes). To serve, season to taste, stir through parsley, top with octopus, and squeeze over lemon juice to taste.

Note Cleaned tentacles are available from fishmongers, or ask yours to clean and slice the head from whole octopus.