Fava Beans with Squid and Caramelized Onions
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A classic Greek dish combining creamy fava beans with rich caramelized onions and tender squid flakes. Perfect as a Lenten appetizer or a unique main course.
01:30:00 total
Serves 4
medium
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Ingredients
- fava beans - 200 g (200 g)
- white onion - 1 (for fava beans)
- clove of garlic - 1
- bay leaves - 2
- water - 1200 g (for fava beans)
- olive oil - 100 g (for fava beans)
- lemon juice - 1 lemon (from 1 lemon)
- sea salt - to taste (a pinch)
- pepper - to taste (a pinch)
- white onions - 2 (for caramelized onions)
- granulated sugar - to taste (a pinch)
- apple cider vinegar - 50 g (50 g)
- olive oil - 2 tablespoons (for onions)
- salt - to taste (for onions)
- California squid flakes - 370 g (370 g can)
- olive oil - 1 tablespoon (for squid)
- freshly ground pepper - to taste (for serving)
- olive oil - to taste (extra, for serving)
- lemon slices - to taste (for serving)
Instructions
- Prepare the Fava Beans: Rinse 200 g of fava beans and transfer to a pot. Coarsely chop 1 white onion and 1 clove of garlic, add to the pot along with 2 bay leaves and 1200 g of water. Turn on the heat to medium-low and simmer for about an hour, stirring occasionally.
- Caramelize the Onions: Cut 2 white onions into slices and place in a pan. Add a pinch of granulated sugar, a pinch of salt, 50 g of apple cider vinegar, and 2 tablespoons of olive oil. Cook over medium heat, stirring occasionally, until the onions are caramelized, about 15-20 minutes.
- Prepare the Squid: Open a can of California squid flakes (370 g) and drain. Heat 1 tablespoon of olive oil in a pan (you can use the same pan as the onions for extra flavor) and sauté the squid for a few minutes until heated through.
- Blend the Fava Beans: Remove the bay leaves from the fava beans. Transfer the fava beans to a blender while still hot. Add 100 g of olive oil, the juice of 1 lemon, a pinch of sea salt, and pepper to taste. Blend until smooth and airy.
- Serve: Place the fava bean puree on a serving plate. Top with the sautéed squid and caramelized onions. Finish with freshly ground pepper, a drizzle of olive oil, and lemon slices.
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