Octopus in Wine Sauce with Fava

• 2 kg cleaned octopus
• 2 bay leaves
• 2 cinnamon sticks
• ½ cup olive oil
• 1 kg dry onions
• ½ teaspoon coarsely crushed black peppercorns
• 1 ½ cups dry red wine
• 1/3 cup red wine vinegar
• 1 teaspoon salt, if needed

For the Fava

• 1 package (500 gr) yellow split peas (fava)
• 1 medium onion, quartered
• 1 bay leaf
• 1 ½ liters water
• ¼ cup (65 ml) olive oil
• 1/3 cup (85ml) lemon juice
• 1 teaspoon (8g) salt
• 1 ½ teaspoons (5g) smoked paprika
• ½ teaspoon smoked salt (optional)

1. If the octopus is frozen, place it in a colander, cover it, and put it in the refrigerator for 1 day to thaw. Rinse the octopus well and place it in a pot.
2. Add the bay leaves and cinnamon. Cover and let it simmer over low heat to release its own juices; this is why no water is added. Simmer for about 55–60 minutes, until tender. Turn the octopus occasionally.
3. If necessary, remove the lid and continue boiling until almost all the liquid has evaporated. Meanwhile, peel the onions and roughly chop them into 4-6 pieces. In another pot, heat the olive oil, and once hot, add the onions.
4. Sauté over medium heat until caramelized, about 15 minutes. Stir occasionally. Add the onions to the octopus, pour in the black pepper, and deglaze with the vinegar.
5. Boil for 1-2 minutes and add the wine. Taste and, if necessary (since the octopus has its own saltiness), add the salt. Continue cooking over low heat until the sauce thickens and is left with its own oil.

For the Fava:

6. Clean the fava of any stones or other legumes. Rinse it well, drain it, and put it in a pot. Add the onion and the bay leaf.
7. Pour in the water and boil over medium heat, skimming off any foam, until it dissolves and becomes creamy, about 35–40 minutes.
8. Remove the bay leaf and add the olive oil, lemon, salt, smoked paprika, and smoked salt, if using. Spread the fava on the base of a plate or platter and place the octopus in wine sauce on top.