Fava Beans with Seared Octopus

Fava Beans with Seared Octopus

Santorini’s Fava makes an amazing pairing with all sea foods!

Chef Spyros Agious

Ingredients for 4 portions

  • For the Fava purée: ½ Medium onion roughly chopped, 200gr. Fava Nomikos Estate 1 Bay leaf, Olive oil, 800ml. Water, Sea salt and black pepper
  • For the Octapus: 1kilo Octopus preferably Mediterranean, 100ml. Ouzo, 2 Bay leaves, 1 tea sp. Black pepper corns, Sea salt and black pepper, 100ml, Olive oil
  • To serve: Fava purée, Seared octopus, Extra virgin olive oil, Dry oregano, 1 Lemon wedges

Fava Purée

Rinse the fava beans with plenty of water and drain. In a small pot sweat the onion olive oil over medium heat. When soft add the fava beans, water, the bay leaf and simmer until soft and a bit creamy. Meanwhile, using a spoon, skim off any scum that accumulates on the surface. Transfer the mixture in a food processor; add two table spoons of olive oil, season and purée until smooth. Set aside.


In a medium pot place the octopus over medium to low heat. Add the Ouzo, bay leaves, pepper corns, cover with a lid and simmer for about 1 hour or until soft. To test it if is soft, using a fork pinch the thickest part. Do not add any water, because the octopus will shrink and lose enough water. Do not to add any salt, as the octopus is salty enough and not to over simmer it, because it will get mushy. When ready transfer it in a shallow plate and cool down. Then remove the head, the mouth and separate the tentacles. In a medium fry pan heat up the olive oil over medium to high heat. Sear the tentacles all around until hot and crunchy. Season carefully and chop to chunks.

To Serve

On four flat plates split the fava purée and top two tentacles for each plate. Sprinkle with extra virgin olive oil and dry oregano. Serve immediately with lemon wedges.


If you buy fresh octopus, the easiest way to tenderize it is to freeze it for about two days. If you buy frozen make sure to be premium quality.