Fava split peas from Santorini with grilled squid
Fava split peas from Santorini with grilled squid

10 pax

Ingredients

For the split peas

  • Split peas 1 lb
  • Onion (moderate size, chopped) 1 piece
  • Olive oil 4 oz
  • Dry oregano 1 teaspoon
  • Red wine vinegar 2-3 teaspoons

For the squid

  • Squids (moderate size, cleaned) 8 pieces
  • Onions (large size, sliced) 2 pieces
  • Olive oil 1 oz
  • Balsamic vinegar 2 teaspoons
  • Fresh oregano leaves
  • Salt
  • Pepper

Preparation

For the split peas

Rinse the split peas in a colander and let drain. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until tender and evenly browned, stirring with a wooden spoon. Add split peas and stir until well coated. Add hot water until the split peas are covered by 1 inch. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and continue to cook, stirring more frequently as purée thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more. Remove from heat; add salt, pepper, the oregano and the red wine vinegar. Then cool to room temperature, pot covered with a kitchen towel. (Purée will thicken as it cools.)

For the squid

Preheat oven to 392ºF and place the squid in a baking dish that you cover with wax paper. Sprinkle with olive oil, salt and pepper. Bake for about 15 minutes.

In a nonstick skillet sauté the onion rings until tender (3-4 minutes) and add the balsamic vinegar. Stir for 1-2 minutes. Divide the puréed split peas on four plates and spread with the back of a spoon. Serve the onions and the squid on top of the split peas. Garnish the plates with fresh oregano.