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OCTOPUS WITH FAVA peas AND caramelized onions

Α delicious traditional dish straight from the island of Santorini! It’s all creamy and super tasty, the perfect starter on a summary day.
The recipe is graciously provided by the Chef’s team of the Esperas hotel in Santorini.

INGREDIENTS

  • 2 cups of SANTORINIAN fava (SPLIT peas)
  • 4 red Onions roughly chopped
  • 1 glove of garlic chopped
  • 1 teaspoon of rosemary
  • 600grams octopus
  • 1 cup white wine vinegar
  • 1 cup of sugar
  • ½ CUP OF balsamic vinegar

METHOD

Fava peas
Rinse the split peas with plenty of water and boil in medium heat. You may observe some white foam will probably surface on the water. Remove It with a large spoon. Once the peas are brought to boil, add the two sliced red onions and the rosemary and let it simmer. Stir regularly. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. Set aside to cool and drain any excess of water. Once cold, blend the fave peas in the blender and gradualy add the olive oil, the salt and pepper until the mixture becomes nice smooth and creamy.

Octopus
Cut the octopus into slices. Bring the octopus to boil in a pot with 1 cup of water and 1 cut of white wine vinegar. Once boiled, lower to medium heat until the octopus becomes tender.

Caramelized onions
Heat a large pot over medium-high heat. add 2-3 tbsps olive oil, the remaining 2 chopped onions, garlic and some fresh thyme and sauté until the onions soften and are transparent. Pour in the sugar, the salt, the pepper and add the balsamic vinegar. Simmer the onions for 2-3 minutes stirring continuously.

Plating
Use a deep dish and spread the warm fava. Place the caramelized onions with sauce in the centre of the plate and spread the octopus around it.

Serve with a chilled glass of dry white wine and enjoy!

The Esperas Chef’s Team

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