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!