Go Back
Print

ROASTED OCTOPUS WITH FRESH OREGANO & FAVA FROM SANTORINI

Total Time 1 hour 30 minutes
Servings 4

Ingredients

For the Octopus

  • 1 octopus (approximately 800gr.), beak and ink-sac removed
  • Extra virgin olive oil
  • Red wine vinegar
  • Fresh oregano
  • Freshly ground pepper

For the Fava

  • 150 gr fava (yellow split peas), rinsed
  • 170 gr onion (approximately 1 big onion), thinly sliced
  • 70 ml extra virgin olive oil
  • 420 ml water
  • 1 cube bio vegetable or chicken stock (optional)
  • Freshly ground pepper
  • Fresh parsley, finely chopped (optional)

Instructions

For the Octopus

  • Preheat oven to 200 degrees Celsius/fan mode.
  • Rinse the octopus under cold water.
  • Cut octopus into its individual arms.
  • Cut 4 pieces of tin foil, long enough to wrap 2 arms at a time
  • Wrap tightly and fold in the ends.
  • Place the tin foil package on a baking sheet, making sure that the seal is facing up.
  • Repeat the same procedure for all arms.
  • Transfer the baking sheet into the oven and roast for 1 hour and 10 minutes.
  • Remove the baking sheet from the oven.
  • To check if the octopus is ready, prick with a knife in the thickest part of the arm. It shouldenter without any resistance.
  • Get a non-stick grill pan on high heat.
  • Remove the octopus from the tin foil packages and transfer on a big plate.
  • Reserve any juices left in the packages.
  • Place the octopus on the grill pan and sear for 3-4 minutes on each side, until it gets a nicecolour.
  • Remove from the pan and transfer on a serving platter.
  • Drizzle with olive oil, red wine vinegar and a spoonful of the juices that you reserved.
  • Sprinkle with oregano and freshly ground pepper.
  • Serve and enjoy!

For the Fava

  • Place a non-stick medium pot on medium-low heat.
  • Add the olive oil and the onion slices.
  • Cook for 20-25 minutes, stirring occasionally, until the onion softens and gets a nice colour.
  • Be patient, because this procedure will add extra deep taste to your fava.
  • Be careful not to burn the onion!
  • Add the yellow split peas and stir again.
  • Cook for additional 5 minutes.
  • Pour in the water and the cube of bio vegetable or chicken stock, if you are using.
  • Stir and cover with a lid.
  • Simmer for approximately 1 hour, stirring occasionally, until the split peas are soft and mushy.
  • If water evaporates too soon, add some boiling water.
  • At the end of the cooking procedure, there should be no water left in the pot.
  • When fava is ready, transfer it in a food processor.
  • Blend until it becomes creamy and smooth.
  • Serve fava in a deep plate.
  • Drizzle some olive oil and fresh lemon juice.
  • Add some onion slices and capers.
  • Sprinkle with freshly ground pepper and parsley.
  • Serve and enjoy!