Chickpeas with octopus and squid

We are going to prepare some delicious chickpeas with octopus and squid, a very healthy and nutritious spoon dish, which you will want to repeat!

The “gourmet” touch of this recipe is to add at the end a tin of a good canned Galician octopus, which will give it a touch of intense flavor and a different texture, and that when mixed with the broth will be a delight.

INGREDIENTS (4 pax):

• 200 gr of chickpeas (they can be cooked canned)
• 1/2 kg of squid
• Approximately 750 ml of fish stock.
• 1 and a half spring onions
• 1 small carrot
• 1 clove garlic
• 1 small green Italian bell pepper
• 1 tablespoon of homemade tomato sauce
• 1 teaspoon paprika
• 1 bay leaf
• 4 tablespoons olive oil
• 1 teaspoon salt
• One can of galician octopus
• Fresh parsley.

STEP BY STEP RECIPE:

1. Soak the chickpeas the night before in warm water with a teaspoon of salt and baking soda.
2. The next day we boil them in abundant water with half an onion, a peeled carrot, salt and a bay leaf until they are tender (I make them in an express pot, but it depends on which one you have, they are done in more or less time). Approximately 25 min. Then I drain and mash the carrot and onion and set aside.
3. I cut the spring onion, green bell pepper and garlic in brunoise and in a saucepan I heat the oil and sauté the vegetables, over low heat, until they are poached.
4. Meanwhile, clean the squid or squid (depending on their size). Under the tap, pull the head to separate it from the body and remove the guts and a semi-hard transparent sheath. Keep the body and tentacles, discard the rest, and cut into rings. You can also buy ready-made squid strips, even frozen, but fresh is always better.
5. When the vegetables are ready, I add the paprika and stir everything well and then the fried tomato and stir again.
6. I add the squid, stir everything and sauté for 5 minutes.
7. I add the chickpeas already cooked and drained and the carrot and onion puree that I had saved, and cover with the broth, so that it is about a finger thick above the solid ingredients. Cook everything for 10 minutes, stirring carefully from time to time.
8. When serving, I put on top some pieces of Galician octopus, a little bit of the oil from the can itself, which is delicious and mixed with the rest even more, and some chopped fresh parsley. To the table !

I hope that these chickpeas with octopus and squid I hope you liked them and that you prepare them very soon!

With all my love,

Mireia Alum