Octopus flirts with Fava Santorinis


  • 400 gr Octopus
  • 300 gr Fava
  • 100 gr Potatoes
  • 80 gr Onions
  • 80 gr Spring onions
  • 300 ml Olive oil
  • 20 gr Salt
  • 10 gr Pepper
  • 80 ml Vinegar
  • 20 gr Fresh Oregano

Boil the fava in water (1 prt. fava to 2 prts. water) with the onion and the potatoes, without stirring. When cooked, season with salt and pepper, and purée in a liquidiser. Boil the octopus with the vinegar. When ready, cut the tentacles into pieces. Marinade in olive oil, vinegar, salt & pepper, fresh oregano and spring onions.

* Fava Santorinis is a pulse(yellow split peas) grown in Santorini with EU designation of origin.