Greek · Dinner
Grilled Octopus with Fava
Charred octopus tentacles served over creamy Santorini fava with capers and red onion, a Cycladic taverna classic.
$$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
485Calories
38gProtein
22gFat
28gCarbs
4gSugar
5gFiber
720mgSodium
82mgChol
Goes well with
Chablis Premier Cru, BurgundyChablis Premier Cru, Burgundy — A medium...
local
Assyrtiko, Estate Argyros, SantoriniAssyrtiko, Estate Argyros, Santorini — A...
international
Instructions
1
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.
2
Simmer
Combine split peas, diced onion, garlic, bay leaf, 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 leaf and season with 1.5 tsp salt.
3
Finish 1
Blend or whisk fava until smooth. Stir in 1/4 cup olive oil and 1/4 cup lemon juice. Keep warm over low heat.
4
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.
5
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) octopus tentacles
- 160g (5.6 oz) yellow split peas
- 1 small onion
- 2 garlic cloves
- 1 bay leaf
- 800ml (3 1/3 cup) water
- 120ml (1/2 cup) extra virgin olive oil
- 4 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 0.5 small red onion
- 1 tsp dried oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley