Mediterranean Fava & Carrot Dip with Baked Octopus

• •1 cup Dried Split Fava Beans (rinsed well)
• •2 medium Carrots (peeled and roughly chopped)
• •4 cups Vegetable Stock
• •2 Bay Leaves
• •1 small Yellow Onion (finely chopped)
• •1 Spring Onion (green and white parts, roughly chopped)
• •1 Garlic Clove (peeled and roughly chopped)
• •1 Lemon Zest
• •3 tbsp Olive Oil
• •to taste Salt
• •to taste Black Pepper
• •1 lb Pre-cooked Octopus (or small tenderized raw octopus, cleaned)
• •1 cup Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   For the Fava & Carrot Dip: In a medium pot, combine the rinsed split fava beans, chopped carrots, vegetable stock, bay leaves, and chopped yellow onion. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the fava beans and carrots are very tender.

3. 3

   While the fava beans are cooking, prepare the octopus. If using raw octopus, ensure it's tenderized (a common method is freezing then thawing, or simmering for 30-45 minutes until tender before baking). Pat the octopus dry with paper towels. Drizzle with 1 tablespoon of olive oil, season generously with salt and pepper, and place on a baking sheet.

4. 4

   Bake the octopus in the preheated oven for 10-15 minutes, or until slightly charred and heated through. Cooking time may vary based on octopus size and whether it's pre-cooked.

5. 5

   Once the fava beans and carrots are tender, remove the bay leaves. Carefully transfer the mixture to a blender or food processor. Add the chopped spring onion, chopped garlic, lemon zest, and 2 tablespoons of olive oil. Pulse until smooth and creamy. Season with salt and pepper to taste. If the dip is too thick, add a splash of warm water or stock until desired consistency is reached.

6. 6

   To serve, spread the warm fava and carrot dip generously onto a serving platter or individual plates. Slice the baked octopus into bite-sized pieces and arrange them on top of the dip. Garnish generously with fresh chopped parsley and a final drizzle of olive oil.

Chef's Tips

• 💡For extra creamy dip, use an immersion blender directly in the pot, or pass the blended mixture through a fine-mesh sieve.
• 💡If using raw octopus, ensure it's properly tenderized before baking. A common method is to boil it gently in salted water with a cork for 30-45 minutes until fork-tender, then pat dry and proceed with baking.
• 💡A pinch of smoked paprika can be added to the octopus before baking for an extra layer of smoky flavor.