Even though it is not really the season for fresh fava beans anymore, I just had to share this recipe with you that I published on quotidiano.net in June, because no matter what season it is, this way of cooking octopus will always be a hit! You can simply replace the fava bean cream with any other cream as for example cream of peas or chickpeas.
Ingredients for 4 people:
1 octopus of about 1,5kg 1 kg of fava beans (or other seasonal vegetables) 150g black wholemeal rice (Personally, I use Zaccaria’s rice) 1 shallot Extra virgin olive oil pepper Vegetable broth
To prepare the octopus: take the octopus by its head and drench it for a few seconds in boiling water. Repeat this for about 4 times until the tentacles will curl up.
Cool the octopus in cold water and then put it in the steamer and steam for 60 minutes. After steaming the octopus refrigerate it until you are ready for stir-frying it.
To prepare the cream of fava beans: Open the fava pods, remove the beans, and boil them in water for 30 seconds before peeling them.
Fry 1 shallot in the extra virgin olive oil and add the beans. Cook for 5 minutes at medium heat.
Put the beans in a blender and add salt, pepper and a ladle of vegetable broth until you obtain a cream.
To prepare the rice: Boil the rice in salted water, drain and set aside.
Now back to the octopus: cut the tentacles of the octopus and brown them in a pan with a little oil for about two minutes on each side.
Presentation: put the cream of beans on the bottom of a deep plate, add a tablespoon of black rice and complement with two small pieces of octopus tentacles.
Enjoy your meal!