Octopus With Grape Juice Syrup On Mastiha-Flavoured Fava

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Octopus With Grape Juice Syrup On Mastiha-Flavoured Fava

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30-60 min
Intermediate
  1. For the octopus
    In a saucepan, we steam the frozen octopus with the vinegar, allspice grains, rosemary and one bay leaf for 30 minutes. We remove from the heat and let cool off. In a pan, we heat olive oil and sauté the octopus, cut in thick round slices; we pour over the grape juice syrup and once caramelized, we take off the heat.
  2. For the fava
    In a pan, we pour the water and add the fava, the carrots and onion sliced, the potato diced and the remaining bay leaf. We remove the foam, lower the heat and simmer for 30 minutes. Once the water evaporates, we mix with a stick blender and add the olive oil. We add lemon and seasoning to taste, pour the mastiha liqueur and garnish with chive.

Tips:
When frying the octopus, the suckers should look top down.
We remove the foam from the boiling fava.
Before blending the ingredients, we remove the bay leaf.

4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people

Ingredients:

  • 1 whole octopus packaging Pescanova
  • 80ml grape juice syrup
  • 200g fava
  • 650ml water
  • 70g carrot
  • 130g onion
  • 190g potato
  • 2 bay leaves
  • 1 rosemary twig
  • 1 garlic clove
  • olive oil
  • 100ml balsamic vinegar
  • allspice grains
  • salt
  • pepper
  • 90ml lemon juice
  • 50ml mastiha liqueur
  • 2 tbsp chive