Rinse the split yellow peas under cold water until the water runs clear. Soak peas in cold water for 30 minutes if you have time to shorten cooking and improve creaminess; drain before cooking.

In a medium heavy-bottomed saucepan, combine the rinsed peas, 6 cups water, the optional 1 cup vegetable broth (if using), and the bay leaf. Bring to a gentle boil over medium-high heat.

Reduce heat to a simmer and cook, uncovered or partially covered, stirring occasionally and skimming any foam, until the peas are very soft and breaking apart, 35–50 minutes depending on age of peas. Add more water a little at a time if needed to keep peas submerged.

About 10 minutes before the peas are done, heat 3 tbs olive oil in a small skillet over medium heat and gently sweat the finely chopped shallot until translucent and fragrant (2–3 minutes). Add shallot to the pan with the peas.

When peas are fully soft, remove the bay leaf. Use an immersion blender directly in the pot and blend to a smooth, velvety consistency. Alternatively transfer peas in batches to a blender or food processor and blend until smooth, returning to the pot.

With the pot over very low heat, stir in 1.5 tsp salt, 1/2 tsp black pepper, and 2 tbs lemon juice. Taste and adjust seasoning. If the fava is too thick, loosen with a few tablespoons of warm water or broth until it reaches a soft, scoopable, slightly runny consistency typical of Santorini fava.

Keep the fava warm on the lowest heat setting, stirring occasionally to prevent sticking.

Red onion & caper salsa verde

While the peas cook, combine the finely diced red onion, rinsed chopped capers, chopped parsley, and chopped oregano in a small bowl.

Add 3 tbs extra-virgin olive oil, 1 tbs vinegar, 1 tbs lemon juice, and 1 tsp lemon zest. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly and let sit for at least 10 minutes to marry flavors; if possible chill briefly to allow the onion to soften and mellow.

Taste and adjust acidity or salt — capers contribute saltiness so balance accordingly.

Garnish & plating

To serve, spoon warm fava into shallow bowls, spreading it slightly to create a small well in the center of each portion (about 4–6 bowls depending on serving size).

Spoon 1–2 tablespoons of the red onion and caper salsa verde over the center of each portion of fava.

Drizzle about 1 tsp of the finishing extra-virgin olive oil around each bowl and dot with 1 tsp crispy olive oil (or use all extra-virgin olive oil if you don't have 'crispy'). Sprinkle a light pinch of smoked paprika if using, and finish with microgreens or parsley sprigs.