Ambassadeurs Cookbook- Flavors of Greece

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’.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’,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.