Luigi Pomata's recipe: Octopus roasted in balsamic squid and chickpeas scented with saffron and herbs

Ingredients for 4 people

500 g octopus
200 g mandas chickpeas
1 sachet of saffron
2 sprigs of curly parsley
4 bay leaves
Oil, salt, pepper to taste
1 sprig of thyme
1 rib of celery
2 carrots
2 onions
200 g squid heads
50 ml of young Balsamic Vinegar
40 ml water
10 ml of extra virgin olive oil
30 g fresh chili pepper

Procedure

Wash and clean the octopus. Freeze it.
Boil it in cold salted water with 1 celery stalk,1 carrot and 1 onion.
As it begins to boil continue cooking for 20 to 25 minutes.
Make sure it is cooked, turn off the heat and let it cool in its water.
Cut it into pieces
Soak the chickpeas the day before in cold water with a few bay leaves.
Drain the water.
In a pan with oil, put chopped celery, carrot and onion.
Brown, add chickpeas, saffron and cook with 1 l water over medium heat (cooking time may vary depending on the chickpeas, 25 to 35 minutes)
When cooked, correct for salt and pepper, whisk, sieve and set the mixture to cool in a shallow baking dish covered with baking paper until firm.

For the Squid Balsamic

Take the squid heads and put them in a saucepan with the young balsamic, water, oil and fresh chili all weighed over low heat simmer for 30 minutes, let cool, strain and keep aside.
Take the octopus pieces and brown them on a ridged iron grill, pass them in a pan with oil, brown with the previously prepared squid balsamic and continue cooking until well caramelized.

Dish composition

Plate by placing the napped octopus in scattered order with the caramel left in the pan and the diced chickpeas. Finish with the curly parsley leaves.