Octopus and Fava Bean Salad

Octopus is a old favorite. Then again, having to clean, prep and cook it, is a cumbersome task. The only octopus I eat is in restaurants...that is until I find some at Costco! This cooked package is gem that has made life so much easier. 

Fava beans are dunked in boiling water and peeled. Octopus is patted dry and grilled. The dressing is a concentration of preserved lemon paste, EVVO, salt and pepper. There you go...exotic seafood simplified.

OCTOPUS AND FAVA BEAN SALAD

Serves 6

4-5 cooked Octopus tentacles

2 cups Fava Beans (fresh or frozen)

3 tablespoons Extra Virgin Olive Oil plus more for grilling

1 tablespoon Preserved Lemon Paste (see notes)

2 Garlic cloves, minced fine

Kosher Salt 

Ground Black Pepper

Parsley leaves

Boil water in a deep saucepan.

Add fava beans to boiling water. Cook for 2-3 minutes, then drain and cool beans. 

Remove outer thick skin from beans. 

Pat octopus legs dry. Season with salt and pepper. Drizzle with a little olive oil.

Heat grill. 

Grill octopus till you get char marks on all sides. 

Remove from grill and cut into bite size pieces.

Whisk dressing with EVOO, lemon paste, chopped garlic, salt and pepper.

Place favas and octopus chunks in a bowl.

Season with salt and pepper.

Pour lemon dressing over beans and stir well.

Garnish with parsley.

Serve cold or at room temperature.

NOTES

Preserved lemon paste is a product unto itself.  I cannot recommend an adequate substitute. Amazon has the product I use.

What's not to love! The family gives it a resounding yes!

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