Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas

Name: Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas
Ingredients: 1 cup extra virgin olive oil; 1 cup shallots, sliced; 3 cloves garlic, rough chopped; 2 cans piquillo peppers, drained (roasted red peppers can be substituted); 2 cups orange juice; 1 pound tenderized baby octopus, blanched and cleaned; 1 pound medium sized shrimp, peeled and de-veined; 1 cup extra-virgin olive oil; 5 cloves garlic, finely chopped; 4 sprigs fresh oregano leaves, chopped; Salt and freshly ground black pepper; 1 red onion, thinly sliced; Juice of 2 lemons; 2 pounds watercress, stemmed and well washed; 2 cups cooked chick peas, fried until crispy

15 ingredients

10 steps

Ingredients

1 cup extra virgin olive oil
1 cup shallots, sliced
3 cloves garlic, rough chopped
2 cans piquillo peppers, drained (roasted red peppers can be substituted)
2 cups orange juice
1 pound tenderized baby octopus, blanched and cleaned
1 pound medium sized shrimp, peeled and de-veined
1 cup extra-virgin olive oil
5 cloves garlic, finely chopped
4 sprigs fresh oregano leaves, chopped
Salt and freshly ground black pepper
1 red onion, thinly sliced
Juice of 2 lemons
2 pounds watercress, stemmed and well washed
2 cups cooked chick peas, fried until crispy

Directions

1

Preheat a grill to 500 degrees F.
2

Place the olive oil in a medium heated shallow pot.
3

Add the shallots and garlic and cook until golden brown.
4

Add the piquillo peppers and orange juice and simmer for about 30 minutes.
5

Remove form the heat and puree in a blender.
6

Season, to taste.
7

Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper.
8

Place on the grill and cook until charred on the outside.
9

Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue.
10

Season, to taste, and finish with the crispy chick peas.