Milos Octopus Recipe

Tenderize and Simmer Octopus

If using frozen octopus, thaw overnight in refrigerator. Rinse the octopus under cold water and remove beak if still present. In a large pot combine 6 cups water, 1 cup white wine, 2 bay leaves, 8 peppercorns, 1 tablespoon salt and 4 smashed garlic cloves. Bring to a gentle simmer — avoid a rolling boil to keep meat tender.

When the liquid is simmering, dip the octopus three times (briefly) into the simmering liquid to curl the tips, then submerge fully. Reduce heat to low so the liquid is barely simmering. Partially cover and simmer until the octopus is tender when pierced at the thickest part of the head with a knife — about 45–60 minutes depending on size (for a 2 lb octopus expect ~50 minutes). Test for tenderness; it should yield easily but not be falling apart.

Carefully remove the octopus from the poaching liquid and let cool on a tray to room temperature. Reserve 1/2 cup of the poaching liquid (strain and chill) to thin the fava if needed or to dress later.

Finish & Grill/Sear

Once cooled enough to handle, cut the tentacles from the head and slice the head into pieces if desired. Pat all pieces dry thoroughly with paper towels (drying is key to good sear). In a large skillet or on a hot grill, heat 2 tablespoons extra virgin olive oil over high heat until shimmering. Add octopus pieces and sear 2–3 minutes per side until nicely charred and slightly crisp at the edges. Reduce heat if the oil smokes too much. During the last minute drizzle 1 tablespoon lemon juice, 1 teaspoon dried oregano, and a pinch of freshly ground black pepper over the octopus. Remove from heat.

Transfer the seared octopus to a plate and let rest 2 minutes. Finish with 2–3 tablespoons extra virgin olive oil drizzled over and a light scattering of sea salt to taste.

Soak and Cook the Split Peas

Rinse 1 cup dried yellow split peas (or fava) under cold water. In a medium pot combine the peas with about 3 cups water, the whole onion and sliced leek. Bring to a gentle boil, then reduce to simmer and cook uncovered until the peas are very soft and breaking apart, about 30–40 minutes. Skim foam if necessary. Add more water if needed to keep peas barely covered.

When peas are tender, remove and discard the onion and leek pieces. Reserve about 1/4 cup cooking liquid. Transfer peas to a blender or use an immersion blender. Add 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Purée until smooth, adding reserved cooking liquid or the reserved poaching liquid from the octopus (up to 1/4 cup) to reach a silky, spreadable consistency.

Taste and adjust seasoning. Keep the purée warm or reheat gently over low heat before plating.

Assemble the Plate

Spoon a generous bed (about 1/2 cup) of warm Fava Santorini purée onto each serving plate and spread into an oval. Arrange seared octopus pieces on top of the purée in an attractive pattern (tentacles arched if possible).

Scatter 2 teaspoons of rinsed Santorini capers over the octopus, sprinkle 2 teaspoons chopped fresh parsley, and lightly dust with 1/8–1/4 teaspoon smoked paprika if using. Drizzle 1–2 tablespoons extra virgin olive oil over the entire plate and finish with a squeeze of fresh lemon juice and sea salt to taste.

Serve immediately with lemon wedges on the side.