🐙It's baaaaaack🌊
Octopus is back in stock and we couldn't be happier !
June’s [omg, we’re in month six] recipe is celebrating the return of Octopus with Lemon & Dill! 🎉
Smashed Chickpeas & Tinned Octopus with Sunflower Seed Pesto
serves 2-3 people
What you need:
1 overflowing cup of cooked chickpeas*
1/4 cup Sunflower Seed Pesto (recipe below👇)
1 tin Octopus with Lemon & Dill
Your favorite crudités, crackers and/or bread
For the Sunflower Seed Pesto:
2 cups basil leaves, lightly packed
1/2 cup sunflower seeds, roasted
1 cup good olive oil
1 tablespoon miso (I used chickpea miso, but white miso will also do the trick!)
1 lemon, zest and juice
2 cloves garlic
1/4 tsp salt
Add all the ingredients to a blender and process on medium-high speed until smooth and incorporated. Be mindful to blend just until the mixture becomes homogenous as the heat from the blender will turn the pesto brown. There will be a little texture from the sunflower seeds. This will make about 1 1/2 cups. The pesto can be kept in the refrigerator for up to 4-5 days and in the freezer for 1 month. If you plan to store the pesto for future use, pack it up in an airtight container, drizzle olive oil over the top of the pesto so the top layer does not oxidize, and your pesto will remain as green as possible.
To assemble:
Drain the liquid from your cooked chickpeas and place them in a small bowl. Using a fork, smash the chickpeas against the side of the bowl, breaking them up into coarse pieces. Add in the tin of octopus [juice and all :)] and pesto and mix thoroughly to combine. Sprinkle more roasted sunflower seeds over the top, drizzle a tablespoon of good olive oil over the top, and enjoy this as a dip during your next get-together or as a light dinner on those hot summer days.
*You can cook dried chickpeas or use canned chickpeas. If using canned chickpeas, make sure to drain and then rinse the chickpeas before using. If cooking dried chickpeas, soak the chickpeas in lots of cool water and let sit overnight on your countertop. Drain the water from the chickpeas then place in a large pot and cover with water, at least 2 inches up from the top layer of the chickpeas. Add a bay leaf, herbs [basil, rosemary or thyme are great!] and simmer until tender. Add salt to taste at the end and make sure to keep the chickpeas submerged in their liquid until you are ready to use them.
Not only are we re-stocking Octopus on our virtual shelves - it’s also coming to you NEW & IMPROVED🔥🔥🔥! Our tiny fish company is always a work in progress and with each new run of fish we try to make small adjustments to improve the texture, sourcing of ingredients, packaging aesthetic, and, of course, the flavor.
A few improvements we made:
🐠 We steamed the octopus for a more uniform texture
🐠 Some of the skin has been peeled so you won’t find ‘mushy’ bits in the can
🐠 The pieces have been cut into more bite-sized pieces
🐠 We started using our very own custom blended spice mix to ensure each tin is being salted and seasoned more consistently
Give it a try! Take 15% off your online purchase of a bundle pack Three Tins Are Better Than One (subscriptions not included) with code OCTOPARTY24 .
Let us know what you think about our adjustments and don’t forget to tag us when you try our recipes!
@thetinyfishco xx, Sara