Spanish Chickpea Fritters with Octopus Onion Potato and Chorizo

Ingredients

• Ingredients for Octopus preparation and Fritter batter
• 3 tablespoons olive oil
• 1 teaspoon thinly sliced garlic
• 4+ ounces canned octopus, chopped as needed into 1/3 inch pieces(Goya is fine for this use)
• 1/2- 1 teaspoons pimenton dulce
• 2 cups Besan (chickpea flour)
• 1 teaspoon Baking Soda
• 2 tablespoons Cumin , Toasted and ground to powder
• 4 teaspoons Coriander, toasted and ground to powder
• 1/2 teaspoon Pimenton Dulce
• 1/2-1 teaspoons Cayenne
• 2 teaspoons kosher Salt
• 1- 1 1/4 cups Clam Juice(and/or water)
• 3 ounces Octopus from above
• 1 1/2 ounces Spanish dry chorizo, chopped in 1/4” cubes
• 1.5-2 ounces Yellow onion,peeled and cut into 1/3 ” cubes
• 3 tablespoons Chopped cilantro, optional
• 2-3 squeezes lemon juice
• Canola Oil enough for 3 inch depth in your pot
• Saffron Lemon Aioli (adapted from the NYTimes )- optional dipping sauce
• 2 large egg yolks
• 1 garlic clove, minced
• kosher salt
• 1 cup plus 3 tablespoons mild olive oil
• pinch saffron threads covered with 1 teaspoon hot water, cooled
• 1-2 squeezes of fresh lemon juice

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