Greek Fava with Grilled Squid
From EatingWell: September/October 2008
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.
- 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
- Rinse split peas under running water to remove any grit; pick out any small pebbles.
- 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.
- 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.
- 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.
- Preheat grill to medium-high.
- 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.
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
More From EatingWell
Boneless chicken thighs can take plenty of cooking without...
An outstanding salad dressing can take your salad from ho-hum...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
When you’re watching your diet, snacking healthfully can keep...
Snacking (done right) can be a healthy way to curb your...
Muffin tins are great for making more than just muffins,...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
When the temperature drops and the days get shorter, there's...
Having a snack attack? Stock your fridge and pantry with...
Low-fat cottage cheese is a healthy addition that adds...
Pass on store-bought snacks that are loaded with fat and...
- Main Ingredient
- Type of Dish
- Ease of Preparation
- Total Time
- More than 1 hour
- September/October 2008