Octopus Chargrilled Recipe

Tenderize and braise octopus

Rinse the octopus under cold water. In a large pot combine 2 liters water, 1 cup dry white wine, 2 bay leaves, 4 halved garlic cloves, 1 tablespoon peppercorns and 1 teaspoon kosher salt. Bring to a gentle simmer. Lower the octopus into the simmering liquid (if whole with head and tentacles, dip the tentacles three times into the simmer to curl them before fully submerging). Simmer gently, uncovered, for 40–50 minutes until the thickest part of a tentacle is tender when pierced with a knife. Avoid boiling vigorously to prevent toughening.

Cool and season

Remove octopus from the braising liquid and let cool slightly on a tray. Reserve 1 cup of the braising liquid for the fava if needed. When cool enough to handle, cut the tentacles from the head and separate into grillable portions. Toss octopus with 2 tablespoons olive oil, zest and juice of 1 lemon, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let rest 10 minutes to absorb flavors.

Chargrill

Preheat a grill or cast-iron grill pan over high heat until smoking. Brush grates or pan with remaining 2 tablespoons olive oil. Place octopus pieces on the hot grill and char 2–3 minutes per side, pressing lightly to get contact and a good char. For thicker sections, move them to indirect heat to finish cooking another 2–4 minutes until nicely caramelized. Remove from heat and tent loosely with foil for 3 minutes.

Soak and rinse peas

Rinse 1 cup split yellow peas under cold water until water runs clear. Optional: soak peas 30 minutes to shorten cooking time, then drain.

Cook peas

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 finely chopped onion and 1 minced garlic clove; sweat until translucent (3–4 minutes) without browning. Add the drained peas, 4 cups water, and 1 bay leaf. Bring to a simmer, then reduce heat and cook gently, partially covered, for 30–40 minutes, stirring occasionally, until peas are completely soft and beginning to break down. Skim any foam from the surface. If the braising liquid was reserved earlier, you may substitute up to 1 cup of water with that for extra flavor.

Purée and finish

Remove the bay leaf. Use an immersion blender or transfer to a countertop blender and purée until very smooth. Return to the saucepan over low heat and stir in 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. For an extra-silky texture, whisk in 1 tablespoon cold butter off heat until incorporated. Adjust seasoning to taste and keep warm.

To serve, spread a generous spoonful of warm Santorini fava on each plate as a base. Arrange chargrilled octopus pieces atop the purée. Drizzle 2 tablespoons extra virgin olive oil over the octopus and fava, sprinkle 1/2 teaspoon smoked paprika if using, and scatter microgreens or chopped parsley and sliced chives over the dish. Serve with lemon wedges on the side for squeezing.