Santorini Fava With Octopus Recipe
A Taste of the Aegean
This traditional Greek dish brings together the earthy sweetness of Santorini fava with the rich, tender flavor of slow-cooked octopus. A favorite in the Cyclades, it showcases the simplicity and elegance of island cuisine.
Ingredients
(2–3 servings)
For the fava:
Yellow split peas (fava) – 250g
Onion – 80g
Carrots – 40g
Olive oil – 60ml
Bay leaf – 1
Lemon juice – 30g
Salt – 5g
Pepper – 2g
Water – 1.2 liters
For the octopus:
Octopus – 800g
Red wine – 20g
Red vinegar – 20g
Onion – 50g
Carrots – 50g
Water – 1 liter
Instructions
Fava:
-In a pot, sauté the onion and carrots in a bit of olive oil.
-Add the rinsed yellow split peas, bay leaf, salt, and pepper.
-Cook until soft, then blend until smooth.
– Add the lemon juice and stir to combine.
Octopus:
-In a pot, combine water, red wine, vinegar, bay leaf, chopped onions, and carrots (cut into large chunks).
-Add the octopus and boil for about 50 minutes.
-Remove the octopus, let it cool slightly, and cut into pieces.
