Octopus with Fava and Caramelised Onions

Purchase cleaned Octopus from one of the Blue Island Fish Markets

Get all the ingredients ready: 

1. Cook the Octopus 

2. Prepare the yellow split pea purée (Fava) 

3. Make the caramelised onions 

4. Serve

Method:

Put the onion, fennel, bay leaves and cinnamon in a baking tray. Cut off the tentacles of the octopus one by one and place them in the tray; add the ouzo, wine and olive oil. Then cover the pan with baking paper and aluminium foil. Bake in a preheated oven at 170°C for one hour. When the hour has passed, uncover the baking tray and bake for another 20 minutes.

Slowly fry the onion and the garlic in olive oil in a saucepan. Add salt and pepper and cook until caramelised and golden brown. At the same time, boil the split peas in a saucepan of water for 20 minutes.

When the split peas are cooked, add the onion and garlic mixture, orange juice and lemon juice. Mix in a blender until it is a smooth purée. Season with salt, if necessary.

Put the olive oil in a large wide frying pan and add the onions, salt and pepper. Cook for about 5 minutes, until tender. Then add the thyme, honey and balsamic vinegar. Simmer for 15 to 20 minutes, until caramelised. Stir every 2 minutes so that they do not stick.

Serve the octopus together with the Fava and caramelised onions.