Aegean Octopus Confit with Santorini Fava Purée, Caper-Lemon Vinaigrette, and Crispy Sage

Prepare the Octopus Confit: In a large pot, combine the cleaned octopus, white wine, red wine vinegar, bay leaves, black peppercorns, coriander seeds, smashed garlic cloves, and orange peel. Add enough water to just cover the octopus. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover, and cook for 60-90 minutes, or until the octopus is tender when pierced with a fork. Drain the octopus, reserving the cooking liquid, and let it cool slightly. Once cool enough to handle, cut the octopus into desired serving pieces (e.g., individual tentacles or larger chunks).

In a deep, oven-safe dish, arrange the octopus pieces. Pour the 500 ml of extra virgin olive oil over the octopus, ensuring it is fully submerged. Bake in a preheated oven at 140°C (275°F) for 1.5 to 2 hours, or until the octopus is incredibly tender and almost melts in your mouth. The oil should barely simmer. Remove from the oven and let the octopus cool slightly in the oil. This confit method ensures unparalleled succulence.

Prepare the Santorini Fava Purée: Rinse the fava thoroughly under cold water. In a medium saucepan, combine the fava with 750 ml of fresh water. Bring to a boil, then reduce the heat and simmer gently, skimming off any foam that rises to the surface, for 40-50 minutes, or until the fava is very tender.

While the fava cooks, in a separate small pan, sauté the finely chopped red onion in 1 tablespoon of olive oil over medium-low heat until it becomes translucent and soft, about 5-7 minutes.

Drain the cooked fava, reserving about 1/2 cup of the cooking liquid. Transfer the fava and sautéed onion to a food processor or use an immersion blender. Add the 60 ml of olive oil, 1 tablespoon of lemon juice, sea salt, and freshly ground black pepper. Blend until smooth and creamy, adding a little of the reserved fava cooking liquid if needed to achieve a velvety, luxurious consistency. Keep the fava purée warm.

Prepare the Caper-Lemon Vinaigrette: In a small bowl, whisk together the finely chopped capers, 3 tablespoons of fresh lemon juice, 60 ml of extra virgin olive oil, finely chopped fresh dill, finely chopped fresh parsley, and a pinch of dried oregano. Season with sea salt and freshly ground black pepper to taste, adjusting the balance of flavors as desired.

Prepare Crispy Sage: In a small pan, heat a thin layer of extra virgin olive oil over medium heat. Once shimmering, carefully add the fresh sage leaves in a single layer. Fry for 10-15 seconds per side until they are crisp and a vibrant green. Remove the crispy sage leaves with a slotted spoon and drain them on paper towels. Season lightly with a sprinkle of sea salt.

To Serve: Gently warm the confit octopus pieces in a little of their confit oil, or for a slight crisp, quickly sear them in a hot pan for 1-2 minutes per side. Spoon a generous portion of the warm Santorini fava purée onto each serving plate. Artfully arrange the confit octopus pieces over the fava. Drizzle generously with the bright caper-lemon vinaigrette. Garnish each plate with the crispy sage leaves, a sprinkle of fresh lemon zest, and the finely chopped Kalamata olives for an extra burst of Aegean flavor.