Grilled Octopus with Fava
Charred octopus tentacles served over creamy Santorini fava with capers and red onion, a Cycladic taverna classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse yellow split peas. Finely dice 1 small onion. Mince 2 garlic cloves. Pat 400g octopus tentacles dry. Very finely slice 0.5 small red onion. Rinse 2 tbsp capers. Roughly chop 10g parsley. Measure lemon juice, red wine vinegar, olive oil, oregano, salt, and pepper.
Simmer
Combine split peas, diced onion, garlic, 2 bay leaves, and 800ml water in a medium pot over medium-low heat. Simmer 35–40 minutes, stirring occasionally, until completely soft and porridge-like. Discard bay leaves and season with 1 tsp salt.
Finish 1
Blend or whisk fava until smooth. Stir in 1/4 cup olive oil and 2 tbsp lemon juice. Keep warm over low heat.
Grill
Brush octopus tentacles with 2 tbsp olive oil and season with salt and pepper. Grill over high heat 4–5 minutes per side until charred with crisp edges, turning once.
Plate
Spoon warm fava onto plates and lay grilled octopus on top. Drizzle with remaining 2 tbsp olive oil and 2 tbsp red wine vinegar. Top with capers, sliced red onion, parsley, and a pinch of oregano. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.