Greek (Santorini) Fava with Octopus
User Reviews
4.9
231 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Greek (Santorini) Fava with Octopus
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A traditional recipe from the Greek island of Santorini with delicious pot roast octopus and the most fluffy, velvety smoked fava puree you have ever tried!
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Ingredients
Octopus:
- 1.5 kg octopus
- 100 ml extra virgin olive oil
- 6 prigs thyme
- 2 bay leaves
- 1 large onion cut into thin vertical slices
- 1 fennel cut into thin vertical slices
- 1 large carrot cut into thin vertical slices
- 1 tbsp balsamic vinegar
- ½ tbsp peppercorns
Fava Puree:
- 250 g yellow split peas
- 1 onion coarsely chopped
- 1 carrot cut into cubes
- 80 ml apple cider vinegar
- 50 ml extra virgin olive oil
- 2 bay leaves
- 1 vegetable bouillon cube without salt (or vegetable stock)
- 1.5 l hot water
- 1 tsp smoked paprika
- salt
- pepper
Instructions
For the octopus:
- Spread the onion, carrot, finocchio, add vinegar, pepper, bay leaves, thyme on the bottom of a wide pot and set aside.
- Score the meat around the octopus tooth with a straight knife and remove it.
- Remove the head of the octopus, cut it in four, divide the tentacles and place them over the vegetables.
- Sprinkle with a little olive oil, cover the pot with aluminum foil and simmer the octopus over low heat for 1 to 1 ½ hours, until it softens.
- Once the octopus is cooked, heat a frying pan over very high heat. Let it warm enough, pour in the octopus and give it color for 2 minutes on each side.
For the fava puree:
- Place a deep pot over medium to high heat, pour a little olive oil, the carrot and mix with a wooden spoon.
- Add the onion, stir and sauté until the vegetables caramelize.
- After about 3 minutes, add the split peas, the smoked paprika, stir again and sauté for another 2 minutes.
- Add the hot water, the vegetable bouillon cube, the bay leaves, stir and simmer over medium heat for about 20 minutes, until the split peas soften.
- When soft, remove from heat, remove the bay leaves, pour the olive oil, apple cider vinegar, add a little salt and pepper and mash the fava puree with the hand blender or in a food processor. When ready, set aside.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
231 reviews
Excellent
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