Ingredients

• 2 octopus tentacles (about 350g/12oz)
• 5-6 baby squid
• cleaned
• tentacles separated
• 2 tbsp extra virgin olive oil
• 6 raw king prawns
• ideally Sicilian red
• ½ lemon
• juice only
• 2 anchovy fillets
• finely chopped
• sea salt and black pepper
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 2 x 400g jars skinned Italian tomatoes in water
• drained (or use tinned tomatoes)
• handful baby plum tomatoes
• skinned and roughly chopped
• 5 slices stale sourdough
• cut into chunks
• handful fresh basil leaves
• pinch caster sugar
• 1 clove garlic
• finely chopped
• handful fresh basil leaves
• chopped
• 1 unwaxed lemon
• finely grated zest and juice
• 6 tbsp extra virgin olive oil
• 1 red chilli
• deseeded and finely chopped
• 2 tbsp finely chopped basil leaves
• 2 slices flatbread
• ideally Sardinian pane carasau
• toasted

Directions

• For the seafood
• start by boiling the octopus tentacles in water for 30 minutes
• or until tender. Drain.
• Meanwhile
• for the pappa al pomodoro
• heat the oil in a saucepan over a medium-low heat. Add the onion and cook for a few minutes
• until softened. Add the bottled and fresh tomatoes
• sourdough
• basil leaves
• sugar and a pinch of salt. Cover and cook for a few minutes.
• For the salmoriglio
• put all the ingredients apart from the chilli in a pestle and mortar and grind until amalgamated. Stir in the chilli and a pinch of salt
• then set aside.
• Cut each octopus tentacle into bite-sized pieces. Score the squid across the body. Pat everything dry. Toss the octopus pieces and squid
• with its tentacles
• in the oil.
• Heat a frying pan over a medium-high heat. Put the octopus in the pan cut-side down. Add the squid and prawns and season with salt and pepper. Squeeze over the lemon juice and cook for 3-4 minutes
• or until the prawns and squid are cooked through. Transfer to a bowl and toss with the anchovy and half the salmoriglio.
• To serve
• spoon the pappa al pomodoro into two deep serving plates
• place the seafood on top and drizzle with the remaining salmoriglio. Sprinkle over the basil and serve with the toasted flatbread.