Gourmet fried octopus

Place the cleaned octopus in a pot and cook dry, covered, for 40 minutes 1. Meanwhile, halve the cherry tomatoes 2 and place them on a baking sheet lined with parchment paper 3.

Add a drizzle of oil and the sugar. Season with salt and pepper 4. Add marjoram, basil 5, and a crushed garlic clove. Bake at 320°F for 90 minutes 6.

Slice the zucchinis into rounds and place them in a pan with a drizzle of oil 7, season with salt and pepper 8, and cook until they are golden 9.

Transfer them to a blender, add a little water 10, a drizzle of oil, and blend 11 until smooth and homogeneous 12, set aside.

Once the octopus is cooked, remove it from the pot 13 and let it cool completely. Meanwhile, keep the cooking liquid on the heat 14 and reduce it by more than half 15.

Transfer it to a blender, add the oil 16, and blend 17 until you get a sauce that is not too thick 18. To gauge the right proportions, note that the oil quantity should be double the amount of the reduced liquid.

Once cold, cut the octopus into pieces, coat them in rice flour 19, and fry them in peanut oil at 356°F for a few minutes until crispy 20. Drain on paper towels to remove excess oil 21.

Now plate: place the zucchini cream at the bottom of the plate 22, continue with the fried octopus 23 and cherry tomatoes 24.

Finish with a spoonful of sauce 25 and some basil leaves 26. The gourmet fried octopus is ready to be enjoyed 27.