Octopus roasted in balsamic squid and chickpeas scented with saffron and herbs | Chef Recipes | Repo

Ingredients

• 500 g octopus
• 200 g mandas chickpeas
• 1 sachet of saffron
• 2 sprigs of curly parsley
• 4 bay leaves
• Oil, salt, pepper to taste
• 1 sprig of thyme
• 1 rib of celery
• 2 carrots
• 2 onions
• 200 g squid heads
• 50 ml of young Balsamic Vinegar
• 40 ml water
• 10 ml of extra virgin olive oil
• 30 g fresh chili pepper