The lukewarm octopus on chickpea soup is a tasty recipe, easy despite appearances and enriched with saffron that completes the flavor.

Use already boiled octopus. Cut it into medium-sized pieces, turn on a cooking plate and when it is hot, place the octopus pieces on top, roasting them until they are golden brown. While cooking, brush them with extra virgin olive oil using a kitchen brush or a stick of celery soaked.

Prepare the chickpea cream by mashing them with an immersion blender. If it is too thick, it can be diluted with a little hot water. Once the mixture is mixed, add the saffron, stirring gently.

Pour the chickpea cream on a plate and place the pieces of roasted octopus on top. Season with a drizzle of spicy oil, pepper and salt if necessary.

Then decorate the dish with a few drops of balsamic reduction.

The dish will be excellent if served warm.