Jul 13 2026
Restaurants›Viron Rondo Osteria›Polpo Recipe

Polpo Recipe

Inspired by Viron Rondo Osteria
Time2h
Serves4

charred octopus, santorini fava puree, red onion, capers, cabernet vinaigrette, sea salt rosemary garlic baby potatoes, charred broccoli, tzatziki, pan au jus

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Ingredients

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Charred Octopus

Santorini Fava Puree

Rosemary Garlic Baby Potatoes

Charred Broccoli

Tzatziki

Cabernet Vinaigrette

Pan au Jus

Garnish

Method

Charred Octopus

  1. 1

    Prepare the Octopus

    In a pot of boiling salted water, cook the octopus for about 45 minutes or until tender. Let it cool before proceeding.

  2. 2

    Grill the Octopus

    Preheat a grill or grill pan over medium-high heat. Brush the octopus with olive oil, season with sea salt and black pepper, then grill for about 3-4 minutes on each side until charred. Drizzle with lemon juice before serving.

Santorini Fava Puree

  1. 3

    Cook the Split Peas

    Rinse the split peas under cold water. In a saucepan, heat olive oil and sauté chopped onions and minced garlic until soft. Add the split peas and vegetable broth, and bring to a boil. Reduce heat and simmer for about 30 minutes until the peas are soft.

  2. 4

    Blend the Puree

    Once the peas are cooked, blend the mixture until smooth. Stir in lemon juice, salt, and black pepper. Adjust seasoning to taste.

Rosemary Garlic Baby Potatoes

  1. 5

    Prepare the Potatoes

    Preheat your oven to 200°C (400°F). In a bowl, toss the baby potatoes with olive oil, chopped rosemary, minced garlic, sea salt, and black pepper.

  2. 6

    Roast the Potatoes

    Spread the seasoned potatoes on a baking sheet and roast for about 25-30 minutes until golden and crispy.

Charred Broccoli

  1. 7

    Prepare the Broccoli

    In a bowl, toss the broccoli florets with olive oil, sea salt, and black pepper.

  2. 8

    Char the Broccoli

    Heat a grill or grill pan over medium-high heat and cook the broccoli for about 4-5 minutes until charred and tender.

Tzatziki

  1. 9

    Prepare the Tzatziki

    In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and black pepper. Mix well and refrigerate for at least 30 minutes to let the flavors meld.

Cabernet Vinaigrette

  1. 10

    Make the Vinaigrette

    In a small bowl, whisk together cabernet vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

Pan au Jus

  1. 11

    Prepare the Au Jus

    In a saucepan, sauté minced shallots in butter until translucent. Add red wine and reduce by half. Pour in beef stock and simmer for about 15 minutes. Season with salt and black pepper.

Assembly

  1. 12

    Serve the Dish

    On a plate, spread a layer of Santorini fava puree, add the charred octopus on top, sprinkle with red onion slices and capers. Arrange rosemary garlic baby potatoes and charred broccoli on the side, and drizzle with cabernet vinaigrette and pan au jus.

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