- Octopus Cooked in Own Juice Frozen
- Extra Virgin Olive Oil Casinetto
- Black pepper
- 1 cup chickpea flour
- Butter Italian Unsalted
- Spinach (prewashed)
- Lemon zest
1. Begin by preparing the octopus. Season it generously with olive oil and black pepper.
2. In a separate pot, bring water to a boil. Once boiling, add the chickpea flour and stir continuously.
3. Allow the mixture to cook until it thickens to your desired consistency.
4. In a pan, add a bit of butter and olive oil.
5. Roast the seasoned octopus in the same pan until it's cooked to perfection. You can also add the prewashed spinach to the pan and sauté it until it wilts.
6. To plate the dish, arrange the cooked octopus, sprinkle with a pinch of salt, and garnish with lemon zest.
7. Finish by drizzling extra virgin olive oil over the dish for a delicious finishing touch.
Enjoy your flavorful Octopus and Chickpea Puree!