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–+ servings

Greek (Santorini) Fava with Octopus

Giorgos Tsoulis
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!
4.91 from 77 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Greek
Servings 4 servings

Ingredients
 
 

Octopus:

  • 1.5 kg octopus
  • 100 ml extra virgin olive oil
  • 6 sprigs 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

Pot Roast Octopus with Smoked Fava Bean Puree
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