Octopus Recipe
Charcoal grilled octopus, fava purée, pickled red onion, Holland peppers, capers, extra virgin olive oil
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Ingredients
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Main Ingredients
Seasoning and Marinade
Method
Preparing the Octopus
- 1
Cleaning the Octopus
Rinse the octopus under cold water to remove any impurities. Remove the beak and ink sac if necessary.
- 2
Marinating
In a large bowl, combine the chopped garlic, lemon juice, salt, black pepper, and paprika. Add the octopus and coat it thoroughly. Let it marinate for at least 1 hour in the refrigerator.
- 3
Preparing the Fava Purée
- 4
Cooking the Fava Beans
In a saucepan, bring salted water to a boil. Add the fava beans and cook for about 10-12 minutes until tender. Drain and let cool slightly.
- 5
Making the Purée
Place the cooked fava beans in a food processor. Add a drizzle of extra virgin olive oil and season with salt and pepper. Blend until smooth, adding a little water if necessary to reach desired consistency.
Preparing the Pickled Red Onion
- 6
Pickling the Onion
Slice the red onion thinly and place it in a jar. In a small saucepan, heat equal parts vinegar and water with a pinch of salt until it simmers. Pour the hot liquid over the onions in the jar, cover, and let it sit for at least 30 minutes.
Serving the Dish
- 7
Plating
Spread a generous amount of fava purée on a plate. Slice the grilled octopus tentacles and arrange them on top of the purée. Garnish with pickled red onion, diced Holland peppers, and capers. Drizzle with extra virgin olive oil before serving.