or "Htapodi me Fava" in Greek
(4 servings)
All you need is:
For the octopus
• 1 kg of octopus (around 1 kg)
• 1 bottle of vinegar (from wine)
• 2 bay leaves
• 5-6 grains of allspice
• 1 clove of garlic
• 1 sprig oregano
• 1 tsp olive oil
• For the fava beans
• 1/2 kg fava beans
• 1 onion (dry)
• 1/2 cup olive oil
• Salt
For the garnish
• 1 medium onion (sliced)
• 1 tablespoon of capers
For the octopus
• We need a small clay pot that can hold the octopus. This is essential, so that the liquids we will use don't spread.
• Place the octopus in the clay pot and pour the vinegar over it.
• Cover it with plastic wrap and let it sit for an hour.
• Drain and discard the vinegar.
• Add the bay leaf, pepper, garlic and oregano to the clay pot and cover the octopus with olive oil.
• Cover with parchment paper and foil very tightly, sealing all around.
For baking
• Bake at 200°C in a well preheated oven for 45 minutes.
• After the first 20 minutes, uncover and turn the octopus over. The octopus should be cooked for a few minutes because it will shrink upwards during baking.
• Re-seal the clay tray and continue baking for a further 25 minutes.
For serving
• After it is cooked, remove it from its juices, cut it into pieces and serve it with married fava beans.
• Drizzle with the baking juices.
For the fava beans
• Soak the fava beans in water for 30 minutes and then drain them.
• Put it in a thick-bottomed pot and cover it with water (five extra fingers).
• Once it comes to a boil, skim well.
• Stir and lower the heat.
• Add the whole onion.
• Simmer until thoroughly cooked, for 30 to 45 minutes (do not stir the fava beans once they come to a boil or they will stick.
• Turn off the heat and use a wooden spoon to stir it constantly, to make it hang, or run it through a vegetable mill.
• Add the olive oil and salt.
• In 2 tablespoons of olive oil, saute the onions and capers for 3 to 4 minutes until translucent.
• Serve the fava beans on a platter and garnish with the capers and onion slices.
