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Greek Fava with Grilled Squid

September/October 2008

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Fava is the Greek word for bean puree, almost exclusively made with yellow split peas—here it's served with grilled squid, but the simplest and most traditional is raw onion, olive oil and lemon juice; in Santorini it is topped with stewed capers and onions, a combination referred to as “married” fava in Greek. For a vegetarian topping, try a combination of arugula and caramelized onions.


Greek Fava with Grilled Squid Recipe

Makes: 6 meze (appetizer) servings

Active Time:

Total Time:

Ingredients

  • 3/4 cup yellow split peas
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small red onion, finely chopped
  • 2 cups vegetable broth, or water, plus more as needed
  • 12 ounces squid, cleaned (see Ingredient Note)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 1 lemon, cut into wedges

Preparation

  1. Rinse split peas under running water to remove any grit; pick out any small pebbles.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add the split peas and toss to coat. Add broth (or water) and bring to a boil over high heat. Reduce the heat to a simmer and cover. Cook, stirring occasionally to prevent sticking and skimming any foam off the surface, until most of the liquid has been absorbed and the split peas are very tender, 45 minutes to 1 hour; they should disintegrate easily. If the liquid is gone before the peas are done, add a little more liquid and continue cooking.
  3. Meanwhile, cut squid body (or tubes) into 1/2-inch rings; leave the tentacles whole. Combine rings and tentacles with 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
  4. Transfer the peas to a food processor; add 1 1/2 teaspoons oil, lemon juice and the remaining 1/4 teaspoon salt and process until creamy, with a consistency similar to mashed potatoes. Spread the puree (fava) onto a serving platter.
  5. Preheat grill to medium-high.
  6. Thread the squid rings and tentacles on skewers. Oil the grill rack. Grill the squid, turning once, until firm but tender, about 4 minutes total. Remove the grilled squid from the skewers and arrange on top of the fava. Drizzle with the remaining 1 tablespoon oil, season with pepper and sprinkle with parsley. Serve with lemon wedges.

Tips & Notes

  • Make Ahead Tip: Equipment: Three 12-inch wooden or metal skewers
  • Ingredient note: Squid, also known as calamari, is sold frozen or fresh in the seafood department of the grocery store. Look for it already cleaned, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.

Nutrition

Per serving: 214 calories; 8 g fat (1 g sat, 5 g mono); 132 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 14 g protein; 8 g fiber; 471 mg sodium; 170 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 1/2 lean meat, 1 1/2 fat


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Recipe Categories

Servings
6
Main Ingredient
Fish
Preparation/ Technique
Grill/BBQ
Saute
Meal/Course
Appetizers
Season
Spring
Summer
Fall
Type of Dish
Appetizer
Ethnic/Regional
Greek
Ease of Preparation
Easy
Total Time
More than 1 hour
20 minute dinner recipes
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