Greek BBQ Octopus with Fava: A Mediterranean Feast of Sea and Earth
If you’ve ever had the pleasure of dining in Greece, you may have experienced the delicate yet bold flavours of Greek BBQ octopus—a dish that combines the ocean’s best with the warmth of the grill, creating a mouthwatering, smokey delicacy. Paired with fava, a creamy yellow split pea puree, this dish encapsulates the essence of Greek cuisine: fresh ingredients, simplicity, and a balance of flavours that celebrate the land and sea.
And what better way to enjoy it than with delicious fava. A recipe so dear to me, from my Yiayia Maria who prepares the largest amounts of fava to distribute amongst our family. It’s a fantastic substantial, vegan dip that creates its own creaminess and flavour, packed with nutrition using very little ingredients. And it pairs perfectly with grilled octopus.
Fava is made from yellow split peas, and is a specialty in Santorini and a very popular mezze in Crete. Interesting fact, the peas are grown in the mineral rich volcanic soil of Santorini, and are watered from humidity that rises from the sea, up the cliff faces during the hot summers nights.
Kiwi tenderising method
Of course, boiling octopus before grilling it is a great method to tenderise it. Although I do find the octopus loses too much size with this method. So here is how I prefer to do it:
The natural enzymes found in the Green kiwi - actinidin, break down the muscles and connective tissues. Tenderising octopus approximately 1 kilogram in weight using kiwi can take up to 3-4 hours. Anything smaller in size needs less time!
Do not attempt to tenderise overnight or for longer than 4 hours. The enzymes can completely break down the octopus, turning it to mush.
Note: The octopus does not taste like kiwi fruit. It is washed off thoroughly.
GRILLED OCTOPUS WITH FAVA
Mary PolitisIngredients
- Recipe: 1 Octopus approximately 1kg in size
- 2 soft kiwi fruits - skins removed and grated
Octopus Marinade
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Juice of 1/2 a lemon
- 1/2 tsp dried oregano
- 1 clove garlic - grated
- Salt and pepper to taste
Fava
- Fava 250g washed and sorted yellow split peas
- 1/2 onion - grated
- 1 carrot - grated
- 3-4 cups water
- 1 tsp vegetable stock paste optional
- Salt and pepper
- 5 Tbsp Extra virgin olive oil
- Sliced Spanish onion to garnish
- Olives or capers to garnish
Instructions
Octopus
- Place the octopus directly on top of hot coals after it has been washed of the kiwi. No seasoning is necessary. This comes after with the marinade.
Fava
- Sauté onion and carrot with olive oil in a pot over medium high heat for approximately two minutes.
- Place the yellow split peas into the pot and then the water and stock paste (if you're using it). Allow it to boil and stir occasionally until the fava begins to thicken and break down.
- Eventually as the mixture thickens, reduce heat and add seasoning.
- Constantly whisk the fava to help break down the split peas and also prevent it from sticking to the pot. The mixture can get quite thick as it boils.
- Once the fava has reached a custard like consistency it’s ready. You can blend the fava until smooth or keep it partially chunky. Kali orexi!