Grilled Octopus With Santorini Fava

Authentic Mediterranean flavours straight from the Greek islands.A unique recipe that combines grilled Octopus with Santorini Fava (split peas) a “Protected Designation of Origin” product grown on the island of Santorini for more than 3,500 years.Ingredients:

• 1½ kg octopus
• 2 garlic cloves, peeled
• 4 dried bay leaves
• 10 black peppercorns
• 1-2 Tbsp extra virgin olive oil, plus extra for drizzling over the octopus
• greek dried oregano
• fresh lemon juice
• 250 g yellow split peas
• 1 carrot
• 1 onion, plus extra for drizzling over the fava
• 1,5-1,7 liter boiling water
• 40 ml olive oil
• roasted cherry tomatoes
• salt and ground pepper

Method:

1. Cut the onion and grate the carrot. In a deep non-stick pot, put the oil in a medium heat and add onion and carrot to sauté gently for 4-5 minutes stirring frequently. Then add split peas. Sauté for 2 minutes and then add 1,2-1,4 lt of the hot water, leaving the rest of the water for later, if needed. Simmer the mixture and stir frequently with an open pot. As time passes and surely after the first twenty minutes, check and stir more regularly to keep the split peas away from the bottom as the amount of water decreases. Add salt and pepper in the process.

2. When the most of the water has gone check that the split peas are thick and mushy. Usually this takes about 35-40 minutes. Have in mind that if using bad quality of split peas the needed time will be much more. If the split peas has not melted and the water has been reduced, add hot water in small amounts (per 100 ml) once or more so that it does not dilute until the split peas melt well.

3. When the split peas have melted remove it from the heat and by using an immersion blender mix the mixture until is pureed and smooth. Add, if necessary, salt and pepper.

4. Add the octopus in a large pan, put the lid on, and place over a low heat. Allow the octopus to release its juices, it will take around 5 minutes, and then add the garlic cloves, bay leaves and peppercorns. Boil the octopus in its own juices for 35 minutes, or until the octopus is fork-tender. Remember to turn it around once halfway through boiling.

5. Check with a fork if the octopus has softened and remove it from the pan. You may cut the octopus tentacles now or after it’s grilled (your choice).

6. Heat your grill over high heat and once extremely hot, brush with some olive oil. Turn heat down to medium-high and place the octopus on the grill. Cook for around 12 minutes. Remove from the grill.

7. Divide and place fava on plates and top with grilled octopus, roasted cherry tomatoes and onions, drizzle with some extra virgin olive oil, sprinkle with some dried Greek oregano.