A couple of years ago, during one of my Supper Clubs, I served pan-seared calamari on a bed of fava. In Greek cookery, fava refers to a puree made from yellow split peas.

My friends at BuyGreek.shop sell an excellent fava product that cooks quickly, possesses a gorgeous yellow colour and most importantly, they taste great.

When it comes to shrimp and calamari, there are some decent frozen products out there. I prefer Gulf Shrimp and Squid from California.

Both products should be defrosted overnight in the fridge and to ensure they are tender, cook them at a hot and fast.

This is a quick, delicious appetizer that looks like you worked a lot at getting it on the table (when you didn’t). Kali Orexi!

Garlic Shrimp and Calamari on Fava

(serves 4)

1 recipe of Fava

approx. 16 shrimp, shells removed/deveined

2 whole squid, cleaned, tubes cut into rings, tentacles halved

1/2 cup extra virgin olive oil

4 cloves of garlic, minced

1/4 cup diced red pepper

6 cherry tomatoes, halved

approx. 1 tsp. sea salt

juice of 1/2 lemon

1/4 tsp. chili flakes

1 tsp. dried Greek oregano

1/4 cup chopped fresh parsley

1. Prepare your Fava and set aside.
2. After prepping/cleaning your seafood, pat-dry to remove any excess moisture. Place a large skillet on your stovetop over high heat. Add 2-3 Tbsp. of oil and add the calamari, shrimp and garlic. Saute for 2-3 minutes, stirring often.
3. Add the red pepper, tomatoes, half the salt and stir in. Have a taste, add more salt if needed. Take off the heat.
4. Spread your fava puree on a large round plate and top with calamari/squid mixture.
5. Squeeze lemon juice on top, drizzle more olive oil, sprinkle chili flakes, oregano and parsley and serve with some crusty bread.