Octopus with Feneos split peas is a particularly tasty combination recommended by Executive Chef, Michael Zacharis blending Greek flavors.
Octopus is a very tasty dish with popular dishes all over the world especially in the Mediterranean and the Asian seas.
The octopus lives in various parts of the ocean, on coral reefs and on the sea-depths. Greek octopuses are usually 2-3 kg with gray color.
To distinguish the freshness of an octopus, it should not smell of ammonia but have a pleasant sea scent instead.
A typical image in many parts of Greece is that of sun-cured octopuses.
Octopus with Feneos split peas is a particularly tasty combination recommended by Executive Chef, Michael Zacharis blending Greek flavors. 
Apart from the elegant spectacle, there is also its importance since the external pores of the octopus are shut, retaining all its liquids during the grill.
Michael Zacharis, Executive Chef of Omikron Meze, a restaurant in Kifissia with high aesthetics, member of Kastelorizo group prepares a delicious recipe evoking all senses.
Octopus with Feneos split peas
Ingredients
- 1 octopus 2- 2 1/2 kg
- 2 onions
- 2 pcs of bay leaves
- 1 rosemary twig
- 15-20 black and green peppercorns
- 1 tbs sea salt
- 2-3 twigs of thyme or oregano
- 100 ml olive oil
- 250 ml white wine (Chardonnay)
- 100 ml kumquat liqueur
- 1 lemon peel
- 1 orange peel
For the split peas
- 500 gr fava
- 2 onions
- 1 garlic clove
- 1 bay leaf
- 1 ts capers
- juice of 1 lemon
- 1/2 leek
- 300 ml olive oil
- 1-1 1/2 lt water or vegetable stock
- Salt-pepper
Cooking Instructions
For the octopus
Clean the octopus in water and remove ink sack. In a casserole put the olive oil, the vegetables and herbs.
Cook in a medium heat and then put the octopus and cook for 5 minutes. Pour the wine and liqueur.
Cover with a lid and cook in the minimum heat for about 1 hour, checking periodically with a wooden stick. When the octopus is tender enough, rest aside to cold and if you want you can grill the octopus for extra taste.
For the split peas
Using a strainer wash the fava beans and strain.
In a casserole, heat the olive oil and cook the vegetables along with the herbs and spices.
Put the fava and continue cooking for 10 minutes, then pour the water or stock.
Remove the foam if necessary. In a low to medium heat, continue simmer for about 1 hour.
When the fava is tender, using a hand blender, mix until you have a puree texture, adding olive oil and lemon gradually.
Serve with the fava and octopus and a few drops of olive oil.
Chef’s Bio
Born and raised in Piraeus, as his parents and grandparents stem from Piraeus.
After high school, he studied in a private cooking school (Le Monde). He worked in hotels and restaurants both in Greece and abroad.
The last 6 years ,his love for gastronomy, led him to become a cooking teacher in a public cooking school where he is a certified teacher by the Greek state.
His love for Greek and Mediterranean cuisine, along with his trips abroad and Spain especially, led him to choose the tapas/meze philosophy as his most loving gastronomic influence and way of cooking.
Fish and seafood are his most favored ingredients, which you can find in a plethora at Omikron meze of Kastelorizo group.
English (UK) 
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