Lunch · Greek · 20 min
Octopus and Fava with Caper-Onion Relish
- Calories
- 574
- Protein
- 41g
- Carbs
- 61g
- Fat
- 18g
Ingredients
- 70.8 g octopus
- 0.4 cup yellow split peas
- 0.5 each red onion
- 1.5 tbsp capers
- 1.0571 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 2 tbsp fresh parsley
- 0.25 tsp salt
Method
- 01In a saucepan, bring yellow split peas and a small slice of red onion (about 10 g taken from total) to a boil in salted water. Reduce heat and simmer until completely soft, about 40 minutes.
- 02Drain split peas and purée until smooth, whisking in 1 tsp olive oil, 1 tsp lemon juice, and a pinch of salt. Keep warm.
- 03In a small bowl, combine remaining red onion, drained capers, red wine vinegar, chopped parsley, and a pinch of salt to make the relish.
- 04Heat 1 tsp olive oil in a skillet over high heat. Add pre-boiled sliced octopus tentacles and sear for 1-2 minutes per side until lightly charred, fragrant, and heated through to an internal temperature of at least 145°F (63°C).
- 05Spread the warm fava puree across the dish, arrange seared octopus medallions on top, spoon caper-onion relish over the octopus, and finish with remaining extra-virgin olive oil and lemon juice.
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