Recipe: Grilled Octopus with Fava, Caramelised Shallots & Caper Berries by Ioannis Grammenos, Executive Chef at Heliot Steak House

Serves four

1kg Greek octopus

1 onion

2 Bay leaves

10-15 Caper berries

5g Greek extra virgin olive oil

Fava mousse

250g fava beans

1 litre of water

1 chopped onion

3 bay leaves

30g salt

200g olive oil

200g lemon juice

Caramelised onions

200g of sliced shallots

A little fresh thyme

1 tbsp of butter

1 tbsp of water


• Boil the octopus in plenty of water, with one onion cut in half and 2 bay leaves. Cook for 45 minutes until the octopus is cooked. Let it rest for half an hour.

• Once cool, brush with olive oil and grill or BBQ it for 10 to 15 minutes.

• To create the fava mouse, put the fava, water, onion and bay leaves in a deep pot. Bring to the boil and simmer for 1 hour, stirring regularly, until cooked and soft. Remove the bay leaves and put the mix in a food processor with extra virgin olive oil, lemon juice and salt, and blitz to a smooth consistency.

• Meanwhile in a small pan, melt the butter over a medium heat, add the shallots and after few minutes the water and the thyme. Mix and cover until the onions soften. Remove the lid and mix occasionally until the shallots become soft and dark brown.

• To serve, spread the fava on a big platter, add the octopus, cut into chunky pieces, the caramelise onions, the caper berries and drizzle with fresh Greek olive oil.