Octopus with Cretan fava and caramelized onions

Octopus with Cretan fava and caramelized onions

Α delicious traditional dish!  Super healthy and super delicious. The perfect starter on a spring, sunny day. By our Chef Lampros Tsiampalis.

  • 500g octopus (tentacles)
  • 500g small onions + 1 whole onion
  • 500g yellow split peas
  • 300ml vegetable or chicken stock
  • 1 carrot
  • Juice of 1 lemon
  • 100ml white vinegar
  • 50ml balsamic vinegar
  • Bay leaf
  • 100ml port or Vinsanto wine
  • 20g brown sugar
  • 20g butter
  • 200ml extra virgin olive oil
  • Caper leaves
  • Sweet paprika, peppercorns, salt, pepper (according to taste)


For the split peas, place in a pot with carrot and whole onion. Cover with vegetable stock, going 3cm over. Bring to a boil. Skim foam, turn down heat. Peas should be very soft 30 min later. Puree in a blender, with 40g of olive oil, lemon juice, salt and pepper. For the onions, peel and julienne. Pour sugar, butter and oil in a pan. Cook on high. Add onions, stir well and cook for 5 min. Turn down heat, cook another 15-20 min, stirring frequently. Leave to cool. Drain, save juice. For the octopus, in a pot, sautee in olive oil on high heat. Add white vinegar, 6 peppercorns, bay leaf. Cover with lid, cook on medium for 25 min. Lightly sautee octopus with the caramelized onions. Add balsamic and splash of caramelized onion juice. Glaze for 2 min. Slice tentacles. Serve onions on split peas, next to octopus. Garnish with caper leaves, dash of paprika and dash of olive oil on split peas.

Tip for the parents: Try it with a some Greek ouzo!

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