Serves 2.

For the Octopus:

Ingredients:

1 whole large octopus, frozen and dethawed (freezing softens the texture and changes the protein structure)

1/2 pomegranate deseeded

Greek Olive oil

Lemon and lemon zest

pinch of paprika

baby cress

Braising Broth

2 carrots chopped

1 stick of celery chopped

1 leek chopped

2 bay leaves

10 peppercorns

1 bottle white wine

1 yellow onion quartered

1 whole bulb of garlic quartered 

2 tbsp fennel seeds

1 handful parsley

1 handful thyme

 

Bring all of the above to a boil, and then grab your octopus. dangle his legs little by little so they slowly curl into big rings. Then drop him in gently. Cover further with chicken stick or water until the octopus is totally submerged and covered. bring to a gentle simmer (the octopus should be gently shaking) and braise uncovered for about 45 minutes to an hour, depending on the size of your octopus. Once soft (check with a fork and it should easily cut through), let it rest in the liquid until it is room temperature. dry off the octopus the best you can and try to leave as much skin on as possible, removing only the gooey bits, as this holds the most flavour. 

Heat a grill pan until piping hot. Cut the legs off the octopus and clean the head. grill each piece until blackened on both sides. Squeeze with lemon and season. Set aside.

 

For the Hummus
Ingredients:

1 can organic chickpeas

4 cups raw organic spinach 

3 tbsp tahini (add more to taste, but be careful as it thickens quickly)

1 lemon and its zest

4 garlic cloves

Himalayan salt and pepper

4 tbsp olive oil 

Combine and puree in a food processor. 

To Finish: 

Get two plates and take a large spoon and dot two huge piles of spinach hummus on each plate, pulling your spoon around the plate as the hummus falls away. Place the Octopus pieces around and on top of hummus. Sprinkle with pomegranate and lemon zest and swig of olive. sprinkle dots of Paprika in a few areas, and please small sprigs of baby cress around the plate.