Χταπόδι με πουρέ φάβας και κρεμμυδάκια
Octopus with split pea mash and pearl onions

6

Servings

50΄

Preparation / Cooking

3/5

Difficulty

background

INGREDIENTS

For the octopus

  • 1 pack 7 Thalasses octopus (700-1500 g)
  • 15 pearl onions
  • 50 g dry white wine
  • 50 g extra virgin olive oil
  • 5 g salt
  • 5 g pepper

For the split pea mash

  • 100 g almond extract
  • 50 g butter
  • 500 g split peas

For the sauce

  • juice of 1 lemon
  • 10 g cornflour

METHOD

For the octopus

Wash the octopus and cut it into pieces. Heat the olive oil in a saucepan and sauté the octopus and the pearl onions. Then deglaze the pan with the wine and allow the alcohol to evaporate. Season with salt and pepper and then add water until the octopus is just covered. Simmer until the octopus is tender.

For the split pea mash
Cook the split peas according to the instructions on the packet. When they are cooked, add the almond extract and the butter and pulse together in the blender.

For the sauce
Remove the cooked octopus from the saucepan. Continue cooking the sauce until it is reduced by one half. Finally, dissolve the cornflour in the lemon juice and add it to the saucepan. Bring the sauce to the boil, remove from the heat, and return the octopus to the pan.

IAKOVOS APERGIS
Chef
Head Chef at the Tzaneio General Hospital

Nutritional information

Nutritional declaration

Per portion (1/6 of total)

% RI*

Energy 663 kJ 33%
Fat 18,8 g 27%
of which saturates 6,2 g 31%
of which polyunsaturated 2,1 g
of which monounsaturated 7,9 g
Carbohydrate 66,5 g 26%
of which sugars 10,1 g 11%
of which fibre 23 g
Protein 55,6 g 111%
Salt 2,23 g 37%
% NRV**
Cholesterol 122 mg
Vitamin A 174 μg 22%
Vitamin E 3,9 mg 33%
Iron 17,6 mg 124%

* RI = Reference intake of an average adult (8400 kJ / 2000 kcal).
** % coverage of the Nutrient Reference Value

***1 pack octopus (1300 g)

Created with
7 THALASSES whole octopus
Χταπόδι ολόκληρο
Find 7 THALASSES
At all major supermarkets