Charred Octopus with Fava Bean Purée and Chorizo Vinaigrette
Dive into the sumptuous flavors of the Mediterranean with this exquisite recipe featuring tender charred octopus perched atop a velvety fava bean purée, all drizzled with a spicy chorizo vinaigrette.
Equipment
- Large pot
- Grill or grill pan
- Food processor
- Skillet
- Whisk
Ingredients
For the Octopus
- 1 whole octopus approximately 2-3 lbs or 900-1360g, cleaned
- 1 onion quartered
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 tbsp olive oil
For the Fava Bean Purée
- 2 cups fava beans fresh or frozen
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
For the Chorizo Vinaigrette
- 1/2 cup chorizo finely diced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large pot, combine the octopus, onion, bay leaves, and peppercorns. Cover with water and bring to a boil. Reduce heat and simmer gently for 1 hour or until the octopus is tender.
- Remove the octopus from the pot and let it cool slightly. Preheat a grill or grill pan to high heat.
- Brush the octopus with olive oil and place it on the grill. Cook for 2-3 minutes on each side or until nicely charred. Slice into pieces and set aside.
- If using fresh fava beans, remove them from their pods. Boil the beans in salted water for 3-4 minutes, then plunge them into ice water. Peel off the outer skins.
- In a food processor, combine the peeled fava beans, garlic, olive oil, salt, and pepper. Blend until smooth. Adjust the seasoning if necessary.
- In a skillet over medium heat, cook the chorizo until it's crispy. Remove the chorizo and set aside, reserving the oil in the skillet.
- To the skillet with chorizo oil, add the red wine vinegar, olive oil, smoked paprika, salt, and pepper. Whisk to combine.
Notes
To ensure the octopus becomes tender, it's essential not to skip the initial boiling step.
Fresh fava beans are preferred for their flavor, but frozen can be a convenient alternative.
Chorizo vinaigrette can be made in advance and stored in the refrigerator for up to a week.
For a smokier flavor, consider using a wood-fired grill for charring the octopus.
This dish pairs beautifully with a crisp, dry white wine.