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Baked octopus with traditional fava by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time110’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

For 4 portions:

1 kg. octopus

40 gr. olive oil

1 medium onion, finely chopped

1 teaspoon garlic, melted

250 gr. red wine

2 tablespoons tomato paste

2 carrots, peeled and chopped

2 medium tomatoes, finely chopped

zest of 1 lemon

For fava:

200 gr. split peas

1 liter of water

1 medium onion, peeled

20 gr. olive oil

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper

Recipe Directions

1. Put the octopus in a saucepan without water over medium heat. Cover the pot with its lid and let it boil for 50 minutes, until it softens.

2. In a cast iron pan add the olive oil and fry the onion and garlic. Then add the wine, the tomato paste, the carrots, the tomatoes and the lemon peel. Let them cook for 5-6 minutes. Add the octopus and stir. Cover the pan with aluminium foil and put it in the oven at 170 ° C to continue baking for 50 '- 1 hour.

3. At the same time we make the fava. Soak the fava beans in water for 30΄. Drain them. Put the fava beans in a saucepan with water. Put the pot on high heat until the water boils. Add the onion, the oil, the cumin, the thyme, salt and pepper. Simmer for 1 hour and 40΄. When the time is up, stir until you have a fava like porridge. Serve with the octopus.

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