Greek (Santorini) Fava with Octopus
Prepare for a culinary journey that combines the tender delights of roast octopus with the velvety perfection of Greek fava – a delicious yellow split peas puree.
Greek fava with octopus is one of the most popular dishes in Santorini, the stunningly beautiful Greek island. Every bite of this dish is an explosion of flavor, as the tender, savory octopus blends beautifully with the earthy, smoky fava puree.
Enjoy this traditional Greek dish by Greek celebrity Chef Giorgos Tsoulis.
Greek (Santorini) Fava with Octopus
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!
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
Tried this recipe?Let us know how it was!
Related: Greek Grilled Octopus with Lemon Sauce
Related: Greek Octopus Wrap (Octopus Souvlaki)
Related: Greek Sweet Peas with Octopus (Arakas Laderos)
Related: Grilled Octopus with Roasted Potatoes
Related: Fried Calamari with Tartar Sauce
