Octopus stew and fava Santorinis

| November 4, 2013 | 4 Replies

As if I needed to add another reason to move to Santorini is the island’s slow and easy life. But when talking about food, people there join over fresh local ingredients caught straight out from the deep blue sea or just picked from garden. Octopus stew and Fava Santorinis is the perfect combination that represents direct contact with nature.

A few words for fava Santorinis: As one of Santorini’s Protected Designation of Origin traditional products, fava is the island’ s Top 3 favorite product, characterized by its soft light texture and slightly sweet taste. Among other nutritional advantages, add the very short cooking time. This legume has been grown continuously in the island for over years.

Servings: 4-6

You need:

for the octopus:

  • 1kg octopus, cleaned octopus stew and fava Santorinis
  • 1 shot water
  • 1 bay leaf
  • 1 clove garlic
  • 2-3 black peppercorns
  • 2 tablespoons Greek olive oil
  • 2 large onions, finely sliced
  • 1 teaspoon sugar

for the fava Santorinis:

  • 1+⅓ cups fava Santorinis
  • 6 cups water
  • 1 large onion, finely diced
  • ½ cup Greek olive oil
  • salt


Octopus stew: Place the octopus on a cutting board. Cut the tentacles apart and the head into large strips. Place the octopus, water, bay leaf, garlic and peppercorns in a medium saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15-20minutes. Reserve the liquid.

Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Cook onions with a pinch of salt, sugar stirring often until caramelized. Add reserved water (liquid from the octopus).

Transfer the octopus to the onions; let cook for 2-3 minutes.

Fava Santorinis: Wash the fava Santorinis thoroughly with cold water. Drain and add the them to a pot filled with fresh cold water. Bring to a boil.

Skim occasionally the foam off the surface using a ladle. Meanwhile, in a small skillet, heat the olive oil.

Add the onions. Sprinkle a pinch of salt. Cook, stirring occasionally, until the onions are deep golden brown. Add the onions to the pot and give a stir. Reduce the heat to medium -low and let simmer until the water is absorbed (pot partially covered).

Season with salt, to taste. For a creamy result use an immersion hand blender.

How to serve octopus stew and fava Santorinis:

Place at the bottom of your plate a generous portion of fava. Add the octopus and caramelized onions. Drizzle some Greek olive oil and lemon juice (optional)

mycookingsecrets thoughts:

DO NOT season with salt when cooking the octopus. It retains its sea-saltiness.

This is an original recipe for cooking fava Santorinis. By sizzling the onions you give extra flavor. If you want to skip this step, simply add the whole onion to the pot.

DO NOT stir the fava Santorinis constantly, only once. Follow the steps as mentioned.

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Category: Seafood/Mollusks

Comments (4)

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  1. Constantinos Phillips says:

    Just one word: K O L A S I ! ! ( it’s an expression )

    For those who do not know Santorini’s fava or have not tasted this very tasteful food (ie. fava with octopus) i dare you to taste it wherever you find it or even better try to cook it at home.
    I am sure that if you are familiar with the greek cuisine, you will love the result and vice-versa if you taste this food you will love greek cuisine and Greece.
    My suggestion: have a glass of greek OUZO while eating fava with octopus and say YASOU!

  2. Stephen Busuttil says:

    It seems really tasty. I love octopus. I should try it one day. :))

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