Octopus and Fava with Caper-Onion Relish

Prepare the fava puree: Simmer yellow split peas in salted water with a small piece of onion until completely soft and falling apart, about 40 minutes. Drain, then blend until velvet-smooth, whisking in a drizzle of olive oil, lemon juice, and a pinch of salt.

Prepare the octopus: If using pre-cooked octopus, slice the tentacles into 1-inch medallions. In a hot pan, briefly sear the octopus in a teaspoon of olive oil until the edges are slightly charred and fragrant.

Make the relish: In a small bowl, toss the finely diced red onion and capers with a splash of red wine vinegar and chopped fresh parsley.

Plating: Spread a generous swoosh of the warm fava puree across the base of a shallow bowl. Arrange the warm octopus medallions on top. Spoon the sharp caper-onion relish over the octopus and finish with a final drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon.