Seafood Panzanella

Place the frozen octopus in plenty of salted water with a splash of balsamic vinegar and cook for 50 minutes from the moment it starts boiling. 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 thinly sliced spring onion.

Clean the prawns (if present) and cut the octopus into pieces.

Quickly sear the prawns and octopus pieces in a pan; finally add the thawed and rinsed mussels for a few minutes, setting aside some shelled ones.

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

Pour the bread into a bowl, add the octopus and seared prawns, and mix everything together.

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