For the Fava:
- Heat the olive oil in a saucepan over medium heat and sauté the onion.
- Add the fava beans and stir for 1-2 minutes.
- Add the broth, salt, lower the heat to simmer the fava beans and stir constantly until the water evaporates and the fava beans soften.
- Add the lemon juice and stir.
- If necessary, add a little more water so that the fava does not stick.
- When it softens completely, strain it and pass it in a blender to homogenize.
- Sauté the peppers over high heat to soften them, without overcooking, and serve over the fava beans.
For the grilled octopus:
- Cut each tentacle into 2 parts (top and bottom), without using the very thin edges.
- Lightly oil all the pieces.
- Prepare the fire and thoroughly clean the grill that will be used.
- Bake on high heat for 3 minutes on each side and finally add the lemon juice and oregano as soon as they are ready.
- Put the octopus in a pan and add the olive oil, lemon and oregano
- Cover with foil and bake for 1 hour.
For a portion of fava beans 150gr. For a portion of octopus 150g:
Calories: 190kcal Calories: 203kcal
Fat: 13g Fat: 11.4g
Saturated: 1.9g Saturated: 1.7g
Carbohydrates: 13.5g Protein: 20g
• Dish rich in protein (of animal and vegetable origin)
• Rich in fiber due to the addition of fava beans
• High in B vitamins, necessary for the proper functioning of the neuromuscular system.
• Low in saturated fat
• Octopus is rich in selenium and zinc, important elements for strengthening the immune system.