Octopus and Chickpea Salad

Steps

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1. 1
   Place the thawed octopus into boiling salted water with bay leaves and an onion.
   ▶ ≈0:30
2. 2
   Cook for about 35 minutes until the octopus is tender, then let it cool in the cooking liquid for at least 30 minutes.
   ▶ ≈1:24
3. 3
   Heat a little oil in a pan, add the cooked chickpeas, sprinkle with paprika, and sauté for a couple of minutes until evenly coated.
   ▶ ≈2:35
4. 4
   Cut the cherry tomatoes into bite-sized pieces and place them in the serving bowl.
   ▶ ≈3:35
5. 5
   Slice the scallions, including the green tops, and add them to the bowl.
   ▶ ≈4:05
6. 6
   Roughly chop the basil, mint, and parsley, then add them to the bowl.
   ▶ ≈4:39
7. 7
   Gently toss the vegetables and herbs together.
   ▶ ≈5:40
8. 8
   Remove the cooled octopus from the cooking liquid, cut it into small pieces, and add it to the bowl.
   ▶ ≈5:57
9. 9
   Add the sautéed chickpeas and gently mix everything together.
   ▶ ≈7:29
10. 10
    Whisk together lemon juice and olive oil in a small bowl to create an emulsion dressing.
    ▶ ≈7:58
11. 11
    Add salt to taste, then pour the emulsion dressing over the salad and toss well to combine.
    ▶ ≈9:03
12. 12
    Taste the salad and adjust seasoning as needed. Add more dressing if desired.
    ▶ ≈10:21