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Ingredients
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Octopus
Yellow fava puree
Garnish & finishing
Method
Octopus
- 1
Clean and tenderize (if whole)
If your octopus is whole and not pre-cleaned, remove beak and eyes. Rinse under cold water. To tenderize: freeze for at least 24 hours and thaw, or gently pound thicker parts with a meat mallet.
- 2
Bring poaching liquid to a simmer
In a large pot combine water, white wine (or additional water), garlic cloves, bay leaf and 1 tsp of the sea salt. Bring to a gentle simmer over medium heat.
- 3
Poach the octopus
Lower the octopus into the simmering liquid (hold by the head and dip tentacles three times before fully submerging to curl them, if desired). Reduce heat so the liquid barely simmers. Poach until tender when pierced with a skewer, about 35–45 minutes for a 1 kg octopus (timing varies by size). Start checking at 30 minutes. The flesh should yield but not fall apart. Keep the pot covered.
- 4
Cool in the liquid
When tender, turn off heat and let octopus cool in the cooking liquid for 15–20 minutes. This firms the texture and helps keep moisture.
- 5
Prepare for chargrilling
Remove octopus from the liquid and pat dry thoroughly with paper towels. Reserve 2–3 tbsp of the cooking liquid for the fava puree if desired. Cut tentacles from the head and, if large, halve lengthwise for even charring.
- 6
Season and chargrill
Brush the tentacles with 3 tbs olive oil and sprinkle smoked paprika, remaining salt and black pepper evenly. Preheat a grill or cast-iron pan to high (very hot). Sear the tentacles 2–3 minutes per side until a good char develops and edges crisp—avoid overcooking. The octopus should be slightly caramelized outside and tender inside.
- 7
Finish
Transfer charred octopus to a board, squeeze fresh lemon over it and let rest 3 minutes. Slice into serving portions.
Yellow fava puree
- 8
Soak and rinse (if needed)
If your dried fava require soaking (check package), soak in cold water for 4–6 hours or overnight and drain. If using quick-cooking split yellow fava, a short rinse is sufficient. Adjust liquid/time below if pre-soaked.
- 9
- 10
Cook the fava
Add the drained yellow fava to the pan, stir to coat with oil and aromatics. Pour in 700 ml stock and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer until fava are very soft and falling apart, about 25–40 minutes depending on whether they were soaked. Stir occasionally and add extra stock or water if the pan gets too dry.
- 11
Blend to a smooth puree
When fava are tender, remove from heat. Transfer contents to a blender or use an immersion blender. Add butter, lemon juice, 1 tsp salt and 1/2 tsp black pepper. Purée until smooth, adding a splash of reserved octopus cooking liquid or extra stock (1–2 tbs at a time) to reach a silky, spoonable consistency. Taste and adjust seasoning.
- 12
Finish puree
Pass the puree through a fine-mesh sieve if you want an extra-silky texture (optional). Stir in 1 tsp olive oil for sheen and keep warm until plating.
Assembly & garnish
- 13
Plate
Spoon 2–3 large spoonfuls of the warm yellow fava puree into the center or side of each plate and spread into a shallow pool or quenelle.
- 14
Top with octopus
Arrange chargrilled octopus pieces over the puree. Drizzle a little extra-virgin olive oil over the octopus, sprinkle flaky sea salt and a pinch of red pepper flakes if using.
- 15