Chickpea And Octopus Salad

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3/4 pound raw baby octopus or cooked octopus meat

Coarse salt

2 cups fish stock or clam juice

1 cup water

1/4 cup white vinegar

1 tablespoon black peppercorns

5 bay leaves, plus 1 for chick peas

1/2 pound dried chickpeas, picked over and soaked in water to cover for 3 hours or overnight

1 1/2 quarts water

3 tablespoons lemon juice

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh oregano

3/4 teaspoon salt

1 teaspoon freshly ground black pepper

3 tablespoons fruity extravirgin olive oil

1 head of redleaf lettuce, inner leaves only, for serving

1/4 cup crumbled feta cheese, for serving (optional)

2 Italian Roma tomatoes, seeded and diced, for serving (optional)

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