Sea Panzanella

Put the frozen octopus in abundant salted water with a splash of balsamic vinegar and cook for 50 minutes from the moment it boils. Let the octopus cool in its cooking water.

Meanwhile, boil the squid rings and tentacles for 15 minutes in water with lemon juice.

Cut the datterino tomatoes in half and season them with salt, extra virgin olive oil, pepper, and torn basil. Add the finely sliced spring onion.

Clean the shrimp (if present) and cut the octopus into chunks.

Sear the shrimp and octopus pieces in a pan; finally, add the thawed and rinsed mussels for a few minutes, keeping some shelled aside.

Cut the stale bread into chunks and soak it with a bit of the cooking water or water, a drizzle of oil, and balsamic vinegar.

Place the bread in a bowl, add the seared octopus and shrimp, and mix everything together.

Finish with a drizzle of extra virgin olive oil, a grind of pepper, and chopped parsley. Serve immediately with a cool white wine, such as Vermentino.