Pappa al pomodoro with squid, octopus and prawns Recipe

Pappa al pomodoro with squid, octopus and prawns Recipe

  • 2 octopus tentacles (about 350g/12oz)
  • 5-6 baby squid, cleaned, tentacles separated
  • 2 tbsp extra virgin olive oil
  • 6 raw king prawns, ideally Sicilian red
  • ½ lemon, juice only
  • 2 anchovy fillets, finely chopped
  • sea salt and black pepper
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 2 x 400g jars skinned Italian tomatoes in water, drained (or use tinned tomatoes)
  • handful baby plum tomatoes, skinned and roughly chopped
  • 5 slices stale sourdough, cut into chunks
  • handful fresh basil leaves
  • pinch caster sugar
  • 1 clove garlic, finely chopped
  • handful fresh basil leaves, chopped
  • 1 unwaxed lemon, finely grated zest and juice
  • 6 tbsp extra virgin olive oil
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp finely chopped basil leaves
  • 2 slices flatbread, ideally Sardinian pane carasau, toasted
  1. For the seafood, start by boiling the octopus tentacles in water for 30 minutes, or until tender. Drain.
  2. Meanwhile, for the pappa al pomodoro, heat the oil in a saucepan over a medium-low heat. Add the onion and cook for a few minutes, until softened. Add the bottled and fresh tomatoes, sourdough, basil leaves, sugar and a pinch of salt. Cover and cook for a few minutes.
  3. For the salmoriglio, put all the ingredients apart from the chilli in a pestle and mortar and grind until amalgamated. Stir in the chilli and a pinch of salt, then set aside.
  4. Cut each octopus tentacle into bite-sized pieces. Score the squid across the body. Pat everything dry. Toss the octopus pieces and squid, with its tentacles, in the oil.
  5. Heat a frying pan over a medium-high heat. Put the octopus in the pan cut-side down. Add the squid and prawns and season with salt and pepper. Squeeze over the lemon juice and cook for 3-4 minutes, or until the prawns and squid are cooked through. Transfer to a bowl and toss with the anchovy and half the salmoriglio.
  6. To serve, spoon the pappa al pomodoro into two deep serving plates, place the seafood on top and drizzle with the remaining salmoriglio. Sprinkle over the basil and serve with the toasted flatbread.
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