Yellow split pea puree with squid and caramelized onions
For fava
- 200 gr. fava beans voion
- 1 onion, white
- 1 clove(s) of garlic
- 2 bay leaves
- 1.200 g water
- 100 g olive oil
- lemon juice, from 1 lemon
- 1-3 pinches fleur de sel
- pepper
For the caramelized onions
- 2 onions, white
- 1 pinch granulated sugar
- 50 g apple cider vinegar
- 2 tbsp olive oil
- salt
For the squid
- 370 g calamari, canned
- 1 tbsp olive oil
For serving
- pepper
- Olive oil
- lemon, slices
Execution Method
For fava
- Put the yellow split peas into a sieve, place them under running water, and rinse them well.
- Drain the yellow split peas well and transfer them to a pot.
- Coarsely chop the onion and garlic, and add them to the pot.
- Add the bay leaves and water, and place the pot over low heat.
- Stir with a wooden spatula and bring the water to a boil.
- Simmer the yellow split peas for 30-60 minutes until all the water is absorbed. (The boiling time depends on the type of peas you have chosen.)
- Remove the pot from the heat and discard the bay leaves.
- Transfer the yellow split peas to a chopper blender, while they are still hot, and add the olive oil, lemon juice, fleur de sel, and pepper.
- Beat them at high speed until the yellow split peas are completely dissolved and you have a thick puree, and set it aside.
For the caramelized onions
- Cut the onions into julienne (thin strips) and transfer them to a frying pan.
- Add the salt, sugar, apple cider vinegar, and olive oil.
- Place the frying pan over medium heat and cook the onions for 15-20 minutes until they are caramelized, while stirring regularly.
- Remove the pan from the heat, transfer the onions to a bowl, and set them aside. (Keep the pan aside for the squid.)
For the squid
- Place the same frying pan over high heat and let it heat up well.
- Drain the squid into a sieve, put them in the pan, and add the olive oil.
- Sauté them for 1-2 minutes until nicely browned, and remove the pan from the heat.
For serving
- Divide the yellow split pea puree among plates, and place the squid and caramelized onions on top.
- Serve with freshly ground pepper, olive oil, and lemon slices.
Source: akispetritzikis.com
