Cold Tomato Smoothie With Braised Octopus Skewers And Bread Croutons

Method

1. Bring a pot of water with carrot, celery, a slice of lime, fennel seeds, marjoram, and thyme to a boil. Add the octopus and cook for about 45 minutes until tender.
2. While the octopus cooks, halve the datterini tomatoes and remove the seeds. Sauté them in a little olive oil for 2–3 minutes. Transfer to a blender.
3. Finely chop a green apple and add to the blender along with a drizzle of honey, a squeeze of lime juice, a few ice cubes, fresh basil, and a splash of the octopus cooking water. Blend until smooth. Strain through a fine sieve if desired.
4. Once the octopus is cooked, cut it into pieces. In a pan with olive oil, garlic, and rosemary, sear the octopus pieces until nicely browned. Season with salt and pepper.
5. In another pan, toast stale bread cubes with olive oil, garlic, oregano, fennel seeds, chili pepper, and a pinch of salt until golden and crispy.
6. Thread the braised octopus pieces onto skewers. To serve, pour the cold tomato smoothie into bowls, place a skewer on top, and garnish with the bread croutons, fresh thyme, and a squeeze of lime.