As it gets colder out, warm up with this hearty and soothing Greek classic with a Thyme-twist.
Octopus with thyme flowers and honey, with fava
(Χταπόδι με θυμάρι λουλούδια και μέλι, με φάβα)
Preparation 25 minutes
Cooking 2 hours and 30 minutes
Serves 4 people
1 medium sized octopus, cleaned
1 Large glass of red wine
1 teaspoon of dried thyme
1 tablespoon of Vasilisa organic thyme honey
The juice of 1 lemon
500g yellow split peas
5 teaspoons of olive oil
2 red onions, medium size, peeled and left whole
Salt and lemon juice to taste
1. Place the octopus in a saucepan and steam over a high heat (with nothing else in the pan) until the octopus releases all of its juices. When the octopus liquids have reduced, add the wine and reduce the heat to very low. Allow the octopus to simmer in the wine and its own juices for around about an hour or until tender.
2. When the octopus is tender, remove it from the pot and set aside. In the pan, add to the octopus and wine juices the olive oil, crushed thyme flowers, lemon juice and honey. Slices the octopus into pieces and then add back into the pan and cook until the sauce has reduced and the octopus is covered in a shiny and aromatic thyme honey glaze.
3. For the fava: Rinse the split peas well and then add to a large saucepan, along with the two whole onions and boil. Cover with water and bring to the boil. Skim any foam off the top and then add the olive oil and a little salt. Continue to simmer over low heat for one-half hour until the split peas are very soft and the mixture is starting to melt together. Use a handheld mixer to blend the spilt peas with the onions until creamy. Stir through some extra olive oil and lemon juice to taste and adjust seasoning.
4. To serve, spoon some fava in the bottom of a bowl and top with pieces of octopus garnished with some extra thyme flowers.
This recipe was created by the lovely Mulberry and Pomegranate - be sure to visit the M&P blog for more Greek food inspiration!