Octopus and Guanciale Skewers with Lentils

Method

1. Clean the octopus: remove the eye, beak, and internal parts from the head. Rinse thoroughly.
2. Cut the octopus into pieces (the chef uses small octopuses about 300 g each).
3. Cut the guanciale into pieces of similar size.
4. Peel the carrots and cook them whole in a pan with a little olive oil until slightly browned. Then cut them into pieces.
5. In a separate pan, heat olive oil and add a spoonful of tomato paste. Stir for a minute, then add the lentils (rinsed, no need to soak). Cover with water and simmer for 30–45 minutes until tender. Season with salt.
6. Soak wooden skewers in water for at least 30 minutes.
7. Assemble the skewers: alternate pieces of octopus, guanciale, and carrot.
8. Heat a cast-iron pan or grill pan with a little olive oil. Cook the skewers until the guanciale is crispy and the octopus is heated through.
9. Serve the skewers on a bed of lentil stew, drizzled with a little raw extra virgin olive oil.