Fava with Roasted Octopus
Preparation time: 10 minutes | Cooking time: 50 minutes | Serves: 4 | Difficulty: Medium
INGREDIENTS
For the octopus
– 4 octopus tentacles, pre-boiled for 10 minutes
– Juice of 1 orange
– 1 tbsp balsamic vinegar
– 2 tbsp olive oil
– 1 bay leaf
– 4 allspice berries
– 1 sprig thyme, finely chopped
– Salt
– Orange zest from 1 orange
– Olive oil for serving
– 400 g yellow split peas (fava)
– 1 onion
– 1 small carrot
– 1 bay leaf
– 100 ml olive oil
– Juice of 1 lemon
For serving
– Olive oil
– Capers
– Salt and pepper
COOKING METHOD
For the fava
Check the split peas for stones. Place them in a pot with enough water to cover them and cook over low heat.
At the first boil remove the foam with a slotted spoon. Add salt and the remaining ingredients and simmer.
Stir carefully until the mixture becomes creamy, adding water if necessary.
Remove from heat, discard onion, carrot and bay leaf, then add olive oil and lemon juice. Let rest 5 minutes.
For the octopus
Cook the tentacles with olive oil over medium–low heat for 25 minutes.
Transfer to an ovenproof dish, add the remaining ingredients (except the fava) and roast in a preheated oven at 200°C for 25 minutes.
Serving
Spread the fava on a plate, place the octopus on top and finish with orange zest and olive oil.
Tip:
Caramelized onions can be added when serving.
