Braised Octopus with Potato Cake and Zucchini Flower Tempura

Method

1. Boil the cleaned octopus in water for about an hour until tender.
2. Mash the boiled potatoes with a potato ricer or fork, then add olive paste, salt, chopped basil, extra virgin olive oil, and pepper. Mix well.
3. Form the potato mixture into small cakes using a ring mold.
4. In a pan, melt some butter and a little oil, then sear the potato cakes on both sides until golden and crispy. Set aside.
5. In a separate pan, heat oil and butter, then add a garlic clove (crushed), chopped shallot, marjoram, and optionally a bay leaf. Add the boiled octopus and braise on low heat, adding a splash of water or stock if needed, for about 10-15 minutes, turning occasionally.
6. Prepare the tempura batter: mix flour and a pinch of salt, then slowly add cold sparkling mineral water and a few ice cubes. Stir until a light batter forms (do not overmix).
7. Clean the zucchini flowers by removing the inner pistils and gently patting dry.
8. Heat oil for deep-frying to about 170°C (not too hot). Dip each flower into the batter and fry until golden and puffed, about 1-2 minutes. Drain on paper towels.
9. To serve, place the potato cake on a plate, top with a portion of braised octopus, lay the tempura flower on the side, and garnish with a drizzle of spicy olive oil and a touch of squid ink.