Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat 30 ml of extra virgin olive oil over medium heat, then add 1 large chopped onion and sauté for 8 minutes until softened.

2. 2

   Add 4 minced garlic cloves and continue to sauté for 1 minute until fragrant.

3. 3

   Introduce 1.5 kg of cleaned whole octopus to the pot along with 250 ml of dry red wine, 50 ml of red wine vinegar, 400 g of canned diced tomatoes, 2 bay leaves, and 5 whole allspice berries.

4. 4

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and slow-cook for 2 hours, or until the octopus is very tender when pierced with a fork.

5. 5

   While the octopus slow-cooks, rinse 200 g of yellow split peas and combine them with 750 ml of water and 0.5 medium chopped onion in a separate saucepan; bring to a boil, then reduce heat, cover, and simmer for 40 minutes until very tender, skimming any foam.

6. 6

   Once the fava is tender, mash it with a fork or blend until smooth, seasoning with 1.5 tsp of salt and 0.5 tsp of freshly ground black pepper, then keep warm.

7. 7

   Remove the cooked octopus from the sauce and let it cool slightly, then cut the octopus into bite-sized pieces and return them to the sauce; stir in 30 g of fresh chopped parsley.

8. 8

   Serve the slow-braised octopus over the warm Santorini fava, drizzling each plate with a bit of the remaining 20 ml of extra virgin olive oil and a squeeze of juice from 0.5 lemon.