Octopus marinated in olive oil and fava bean purée
Octopus marinated in olive oil, vinegar and fresh aromatic herbs, fava bean purée with dill & refreshing beetroot
  • 1 octopus
  • 2 Carrots
  • 1 onion
  • 2 stalks of celery
  • 2-3 stalks of parsley
  • 2 bay leaves
  • 2 stalks of thyme
  • 2 stalks of fresh oregano
  • Olive oil
  • Xeres vinegar
Fava Bean Purée
  • 250 g fava beans
  • 1 carrot
  • 1 onion
  • 3 stalks of dill
  • 1 bay leaf
  • 1 stalk of thyme
  • Olive oil
  • 2 beetroots
  • Chives
  • Olive oil
  • Xeres vinegar
Of the Octopus
  • STEP 01
    Cut the octopus tentacles and clean the head.
  • STEP 02
    Prepare a bouillon with water, salt, vinegar, onions, celery, carrots, leek, thyme, rosemary, parsley, bay leaf, star anise and boil the octopus until cooked and softened.
  • STEP 03
    Then cut the octopus into thin slices and add olive oil, vinegar, parsley, chives and fresh oregano (chopped)
Of the Fava Bean Purée
  • STEP 04
    In a saucepan, add the fava beans along with 1 onion cut into 4, 1 carrot chopped in chunky pieces, a bay leaf, thyme and water just enough to cover it. Simmer for quite a long time, making sure it does not stick on the bottom of the saucepan, and occasionally add a little water, if necessary.
  • STEP 05
    After the fava beans are cooked and have absorbed almost all the liquid, remove the bay leaf and the thyme and mix it in the thermomix or in a simple blender, adding olive oil and salt and pepper. Then strain through the chinois.
  • STEP 06
    Mix the fava bean purée with chopped dill and serve.
Of the Beetroot
  • STEP 07
    Add the beets in their skin into a saucepan with water and boil them.
  • STEP 08
    After the beets have boiled, peel them and cut them brunoise style into very small dices. Mix with olive oil, vinegar, parsley and salt and pepper. Optionally you can add a little finely chopped garlic.