Grilled octopus on yellow split pea fava with capers

Ingredients

For 1 serving

• Octopus200 g
• Split peas60 g
• Red onion50 g
• Capers10 g
• Lemon juice15 ml
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Bay leaves1 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Rinse the octopus, bring it to the boil in a pan of water with the bay leaf, then simmer over low heat for 45 minutes, until a fork slides easily into the thickest part of the tentacles. Turn off and let it cool slightly in the water so it stays tender.
2. Meanwhile rinse the split peas, put them in a pan with half the red onion in chunks and about five times their volume of water and simmer over medium-low heat for 40 minutes, skimming, until completely broken down.
3. Blend the peas with half the extra virgin olive oil, salt and a little of the lemon juice to a smooth, thick purée; if too firm, loosen with a little hot water.
4. Thinly slice the remaining red onion. Cut off the octopus tentacles, pat them dry and grill them on a smoking-hot griddle over high heat for 3 minutes per side, until charred and crisp at the edges.
5. Spread the fava on the plate, lay the octopus on top and finish with the onion, capers, dried oregano, the remaining lemon juice and oil, salt and black pepper.