What is fava? Think of it as a creamy and super tasty hummus on “steroids”, both in nutrition and taste. Along with squids cooked with ouzo, it is the perfect meal! Enjoy with a nice glass of ouzo, raki, cold beer or cool white wine!
Serves: 6 Preparation time: 20′ Cooks in: 60′ Ready in: 1:20′
For the fava:
300g yellow split peas
1 onion, quartered
1 bay leaf
3½ lt water
For the squid:
400gr squid, cleaned, cut in rings
1 garlic clove
1 sprig fresh oregano, leaves finely chopped
1 sprig fresh marjoram, leaved finely chopped
1 tsp caper, rinsed
3 tbsp ouzo or other star anise based liquor
1/3 cup extra-virgin olive oil
salt, freshly ground black pepper
Boil split peas in a pot with water for a minute until foamy. Drain and rinse under cold water. Then return to pot and cook with 3,5 lt water, onion and bay leaf skimming the foam when necessary. Add extra water if necessary. Season with salt and pepper 15 minutes before you remove pot from heat. When split peas are left with hardly any water discard bay leaf and whizz half quantity with onions until creamy. When cool, mix with the rest of fava. Brush with oil a medium-sized mould cake tin with a hole in the middle and lay the fava. Let cool completely.
Meanwhile prepare squids. Put squid rings with garlic in a pot and in medium heat. Let squid release all juices, then simmer in low heat until absorbed. Then add oil and sauté for 5 minutes. Stir in ouzo and let alcohol evaporate. Sprinkle with oregano and marjoram. Add a little water and allow squid to soften if necessary. Add caper and season with salt and pepper accordingly.
Turn the cake mould upside down on a serving platter and scatter the squid in the hole and the rest on top and round the fava. Serve immediately with some sautéed cherry tomatoes and capers.
Photo Vangelis Paterakis – Food styling: Antonia Kati