Lennox Hastie’s grilled octopus with braised chickpeas

“Octopus loves the intensity of fire, caramelising and curling on the grill,” says Hastie. “I like to serve it over chickpeas warmed with cumin, fennel, preserved lemon and a spoonful of spicy sobrasada resulting in a bright vibrant earthiness.”

Note: Pimentón, a Spanish sweet and smoked paprika, is available at select delicatessens or online. Sobrasada is a soft Spanish cured sausage flavoured with paprika and spices. If unavailable, substitute soft fresh chorizo,…