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Tender Grilled Octopus Recipe with Lemon Oil and Santorini Fava Bean Purée

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A tender grilled octopus dish served with fragrant lemon oil and smooth Santorini fava bean purée, perfect for summer and Mediterranean-inspired meals.

Ingredients

Scale
  • 1 whole octopus (about 2 to 3 pounds / 900g to 1.4kg), cleaned
  • 1 lemon, halved (for simmering and zesting)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt, to taste
  • 1/2 cup extra virgin olive oil
  • Zest of 1 lemon (freshly grated)
  • 1 small garlic clove, thinly sliced
  • 1 teaspoon fresh thyme or oregano leaves
  • 1 cup dried yellow split peas or Santorini fava beans
  • 1 small onion, peeled and halved
  • 2 cups water or vegetable broth
  • 3 tablespoons extra virgin olive oil
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse the octopus under cold water. In a large pot, add the octopus, lemon halves, bay leaves, peppercorns, and a generous pinch of salt. Cover with about 6 cups (1.5 liters) of water and bring to a gentle simmer over medium heat. Simmer the octopus for 45 to 60 minutes until tender when pierced with a fork.
  2. While the octopus cooks, rinse the dried fava beans or split peas. In a separate pot, combine with water or broth and the halved onion. Bring to a boil, then reduce heat and simmer gently for about 40 minutes, stirring occasionally, until the beans are very soft and starting to break down.
  3. Remove the onion from the beans and set aside. Use a blender or food processor to purée the beans until smooth, gradually adding olive oil and lemon juice. Season with salt and pepper to taste. Keep warm or cover and set aside.
  4. Prepare the lemon oil by combining olive oil, lemon zest, garlic slices, and fresh herbs in a small saucepan. Warm gently over low heat for about 10 minutes without boiling or frying. Remove from heat and let infuse for 10 more minutes. Strain if desired.
  5. Remove the octopus from the pot and pat dry with paper towels. Preheat grill or grill pan to medium-high. Cut the octopus tentacles apart for even grilling. Grill for 3-4 minutes per side until charred spots appear and the surface crisps slightly.
  6. Spread a generous spoonful of Santorini fava bean purée on plates. Arrange grilled octopus tentacles on top. Drizzle with lemon oil and finish with flaky sea salt and a squeeze of fresh lemon juice. Serve immediately.

Notes

Simmer the octopus low and slow to ensure tenderness. Pat the octopus dry before grilling to avoid steaming. Lemon oil should be infused gently without boiling to preserve fresh flavors. The fava purée can be made ahead and tastes better the next day. For gluten-free, swap olive oil with avocado oil if desired. If no grill is available, broil the octopus for 3-5 minutes per side.

Nutrition

Keywords: grilled octopus, lemon oil, Santorini fava bean purée, Mediterranean seafood, summer recipe, grilled seafood, healthy seafood dish

Find it online: https://cheerycrisp.com/tender-grilled-octopus-recipe-with-lemon-oil-and-santorini-fava-bean-pur-e-e-perfect-for-summer/