Marinated octopus with split Greek “Fava” peas, octopus ink and onion pickles
A delicious traditional Greek dish! Creamy and super tasty, the perfect starter for any time of the day. If you’ve been looking for the original fava recipe with octopus, then you have to try this authentic fine dining recipe.
2 Kilos Fresh Octopus
2 dries onions
2 cloves of garlic
600 red wine
900 vinegar white
150 olive oil
150 sunflower oil
1 clove of garlic
Use a large cooking pot, put the octopus inside, the onion, the garlic, the laurel, the wine and the Anama.
Put it on the fire and cover it. Cook for about 35 minutes, then spin it on the other side and continue for another 20 minutes. We turn off the fire and leave it covered to rest for 30 minutes.
In a dispenser, we add the vinegar, the garlic and the rosemary and then blend to dissolve all the ingredients. Then gradually we can add the olive oil with the sunflower oil until the mixture is incorporated into the pan and keep it.
Once the half hour has passed for the octopus, remove it and cut it into the desired shape and place it on the pot. It must be marinated for about 24 hours.
For the green organic fava:
1 liter of water
220 g green organic fava
2 fresh onions
2 cloves of garlic
130 grams of olive oil
70 grams of parsley leaves
Juice and zest of 1 lemon
Rinse the fava in lukewarm water for 5 minutes. Drain and add all the ingredients except parsley and lemon zest. Cook it and stir the bottom at regular intervals to keep us from sticking. Once we soften, we transfer the beans to the thermomix machine and add the parsley at 10th speed for 11 minutes. (we have already removed the beans from the pot). As soon as it becomes smooth and creamy, we transfer it to a pot and keep it.
Organic green beans with octopus ink:
500 grams of green beans (above)
50 grams of octopus ink
20 grams of cuttlefish ink
5 grams of plankton
We transport all the materials to the thermomix at 6th speed for 5 minutes at 85 degrees. We move the pot and keep it.
400 grams of white odorless vinegar
200 grams of beetroot juice
200 grams of water
265 grams of crystalline sugar
2 white onions dry
Put the vinegar, the water, the beetroot juice, the sugar in a saucepan and heat them until the sugar will be melted. Place the onions in a glass jar, add the liquid mixture air tightly and place on the ronner for 30 minutes at 60 degrees. Remove, cold them and keep.
30 grams of clarifier butter
250 grams of dry white onion
3 grams of fresh thyme
200 grams of milk
110 grams of cream 36%
150 grams of chicken broth
3.1 grams of Gelan
Chop the onion in same sizes and make it sauté in a small pot with the clarifier butter. Then add the thyme, quench with the broth. Add the milk to the cream. Once it is boiled remove it from the fire, cover it immediately with α wrap and leave for 30 minutes to create osmosis. Afterwards we uncover and pass through a fine sieve and take only the liquids, put the liquid mixture back into the fire with the gelan stir with foe until boiled and removed from the fire.
Place it in a pan until it has cooled completely in the fridge. When it becomes cool, transfer it to the mixer and break it until becomes a gentle cream. Pass through a fine sieve and keep it.
The Greek Chef Michael Marthas knew that there is no end to learning about the art of cooking, that there is always different menus, different tastes, and most of all Imagination when he puts on his apron and starts the day. Most of all he will not give up on his values and the respect for the culture of each ingredient he uses in preparing that one dish that will not only make your taste buds savour quality, but when you close your eyes, you will relive his experience of growing up with respect for culture and nature.
He had the honour and privilege of working at The Fat Duck (3*** star Michelin) Restaurant in England as Chef de Partie, Waterside Inn (3 star michelin) Michel Roux, at the Pure C Restaurant (1* star Michelin Sergio Herman) and Noble restaurant (Golden Toque). He has also worked as a private Chef on the Island of Mykonos Greece for (Giorgio Armani, Vogue, Frank Muller, President of Kuwait, Dsquared2). And now as a consulting Chef for restaurants and at Titans hospitality in the Bahamas and for large functions for Bahamar Hotel, Albany Marine (tiger woods, michael jordan etc..) and Privet Yachts. Now he takes on Aqua Blu Boutique Hotel at Kos Island as Executive Chef.
He has been Awarded S. Pellegrino Young Chef 2015 And 2016. In the top 10 best young chefs in the Mediterranean countries Global, Lidos Mare Rewards 2013 Tui Nordic Blue Award Silver (4.64) TripAdvisor Travelers Choice Award Global, Young Chef Competition 2012 Title “Mystery Box” Siver Medal Greece and Ambassador Chef of the 1st International Hellenic Gastronomy Conference 2018. Besides all this knowledge that he was privileged to acquire from all of the fine Chefs that he has trained and worked for, the aroma of oregano, thyme, rosemary, basil the taste of pure virgin olive oil, that he can still smell and taste when he closes his eyes and thinks of his island… That is the training and meaning of cooking for him. The love of nature.. that is what he pursues in every one of the dishes that he creates.