Grilled Octopus with Houmous and Corsican Fricot Veggies
A Mediterranean-inspired dish with fresh, tender grilled octopus served atop creamy houmous, accompanied by a medley of Corsican-style fricot vegetables.
Ingredients
- 1 kg small octopus, cleaned
- 3 tbsp olive oil
- 2 cloves garlic, crushed
- juice of 1 lemon, melted
- ½ tsp smoked paprika
- 1 pinch salt and black pepper
For the houmous:
- 400 g (1 tin) chickpeas, drained
- 1 tbsp tahini
- 2 tbsp olive oil
- ½ juice of ½ lemon
- 1 small garlic clove
- 1 pinch salt
For the fricot vegetables:
- 400 g new potatoes, diced
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 courgette, diced
- 1 red pepper, diced
- 1 tbsp olive oil
- 1 tsp fresh thyme
- ½ tsp rosemary, chopped
- pinch salt and pepper
Instructions
Prep the octopus:
- Boil gently in salted water for 15 minutes until tender, then drain.
Make the houmous:
- Blend chickpeas, tahini, olive oil, lemon juice, garlic and salt until smooth. Adjust seasoning.
Cook the fricot:
- In a large frying pan, heat the oil, then sauté the onion and garlic for 5 minutes.
- Add potatoes, thyme, rosemary and a splash of water.
- Cover and simmer 15 minutes, then stir in courgette and pepper. Cook another 10 minutes until soft.
Grill the octopus:
- Mix olive oil, lemon juice, garlic and paprika.
- Brush the octopus lightly and grill or pan-fry for 2–3 minutes per side, until golden.
To serve:
- Spoon the houmous onto plates, top with octopus, and spoon the fricot vegetables around.
- Finish with a drizzle of extra olive oil and a squeeze of lemon.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
The beauty of this dish is in the simplicity – don’t overcook the octopus, don’t drown the veg in heavy sauce. Let the freshness of shellfish, the smokiness of the grill and the bright Mediterranean herbs come through. Fricot is a term of French origin that refers to a simple, rustic stew or medley of vegetables (and sometimes meat), traditionally simmered together. In various regional cuisines, especially in Corsica.
Nutrition
610
Calories
30G
Fat
12G
Saturates
35G
Sugars
700G
Salt
24G
Protein
60G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
