Octopus stew (stifado) with fava bean spread – Agios Nikolaos Crete

Ingredients

• 500 g fava beans
• 700 ml water
• 300 ml olive oil
• 300 g white onion, salt/pepper
• 2 kg Octopus
• 800 g shallots
• 100 ml olive oil
• 200 ml red wine
• 50 ml red vinegar
• 1 laurel leaf
• 1 sprig of rosemary
• 5 sprigs of fresh thyme
• peels of 1 orange
• 5 g peppercorns
• 2 pieces of star anise
• 5 cloves
• 1⁄4 nutmeg
• 50 g tomato paste
• 100 g rosemary leaves
• 100 ml sunflower oil