Greek (Santorini) Fava with Octopus
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 30 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
Description
This recipe features octopus simmered slowly with aromatic vegetables such as onion, carrot, fennel, and herbs including thyme and bay leaf, alongside a splash of balsamic vinegar to tenderize and add flavor. After simmering for over an hour, the octopus is quickly pan-seared to develop a slight caramelized crust.
The fava purée is made from yellow split peas cooked with sautéed onion and carrot, seasoned with smoked paprika and bay leaves, and enhanced with apple cider vinegar for brightness. The pea mixture is cooked with vegetable stock and simmered until soft before pureeing into a smooth consistency. Extra virgin olive oil and black pepper finish the dish.
Plated together, the creamy purée provides a delicate backdrop to the smoky, tender octopus, balancing textures and flavors. This dish exemplifies Santorini's local ingredients and simple seafood traditions.
Ingredients
Octopus:
- 1.5 kg octopus
- 100 ml extra virgin olive oil
- 6 prigs thyme
- 2 bay leaf
- 1 onion cut into thin vertical slices, large
- 1 fennel cut into thin vertical slices
- 1 carrot cut into thin vertical slices, large
- 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 leaf
- 1 vegetable bouillon cube or vegetable stock, without salt
- 1.5 l water hot
- 1 tsp smoked paprika
- salt
- black 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
User Reviews
Overall Rating
4.9
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