Mediterranean Fava & Carrot Dip with Baked Octopus
A flavorful and vibrant split fava bean and carrot dip, gently simmered with aromatic bay leaves, then blended with fresh spring onion, garlic, and lemon zest. This creamy base serves as the perfect bed for tender, oven-baked octopus, finished with a sprinkle of fresh parsley.
Ingredients
- •1 cup Dried Split Fava Beans (rinsed well)
- •2 medium Carrots (peeled and roughly chopped)
- •4 cups Vegetable Stock
- •2 piece Bay Leaves
- •1 small Yellow Onion (finely chopped)
- •1 piece Spring Onion (green and white parts, roughly chopped)
- •1 piece Garlic Clove (peeled and roughly chopped)
- •1/2 lemon Lemon Zest
- •3 tbsp Olive Oil
- •to taste to taste Salt
- •to taste to taste Black Pepper
- •1 lb Pre-cooked Octopus (or small tenderized raw octopus, cleaned)
- •1/4 cup Fresh Parsley (chopped, for garnish)
Instructions
- 1.
Preheat your oven to 400°F (200°C).
Time: 5 min - 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.
Time: 20 min - 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.
Time: 5 min - 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.
Time: 15 min - 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.
Time: 5 min - 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.
Time: 5 min
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.
Recipe from TheCookbook.ai
Created by Christina Adamidou