Grilled Octopus and Smoky Fava Bean Puree

Ingredients

Tender and succulent pieces of octopus float on a bed of smokey fava bean puree. This dish is a nod to the terraced homes of Santorini and the dazzling azure of the Mediterranean. Perfect as a starter or main, you can't go wrong with this nicely balanced dish.

Octopus:

1.2 kg octopus, cleaned
1 Tbs white vinegar
2 Tbs olive oil
2 garlic cloves, minced
1 tsp smoked paprika
Redgum smoked salt to taste
Black pepper to taste

Smokey fava bean puree:

400 g dried fava beans, soaked overnight and peeled
2 garlic cloves
Juice of 1 lemon
2 Tbs tahini
1 tsp smoked paprika
2 Tbs extra virgin olive oil, plus extra for drizzling
Redgum smoked salt to taste
Lemon myrtle leaves for garnish

To serve:

Lemon wedges
Fresh parsley, chopped

Method

In a large pot, bring water to a rolling boil. Add the tablespoon of white vinegar and the octopus. Reduce the heat and simmer gently for 45-60 minutes, or until tender. Allow to cool in the liquid, then drain and cut into tentacles.

Preheat your grill to medium-high heat. Mix together the olive oil, minced garlic, smoked paprika, salt and pepper, the toss the tentacles through the marinade. Grill the octopus for 2-3 minutes on each side, until charred and crispy.

Boil the fava beans until soft, about 45 minutes. Drain and cool.

In a food processor, blend the fava beans, garlic, lemon juice, tahini, smoked paprika and olive oil until smooth. Season with the smoked salt to taste.

Spread the smokey fava bean puree on a platter. Arrange the frilled octopus on top. Garnish with lemon myrtle leaves, a drizzle of olive oil and a sprinkle of smoked salt.

Serve with lemon wedges and fresh parsley.