Octopus & Ceci Bean Zuppa With Escarole

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2 1/2 to 3 pounds octopus tentacles, fresh or cooked and frozen

Grated rind of 1/2 lemon

1 garlic clove

1 small bay leaf

1 tablespoon kosher salt

2 ounces olive oil

2 garlic cloves, smashed

3/4 teaspoon Calabrian chiles (see Note), or 1/4- 1/2 teaspoon dried chile flakes

2 celery ribs, sliced

1 1/2 cups high-quality canned garbanzo (ceci) beans, and their liquid (see Note)

3/4 pound escarole, green parts only, blanched and chopped

Salt and freshly ground pepper to taste

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