Ingredients

Tortiglioni pasta 300 g
Squid 500 g
Garlic, oil, salt, pepper, paprika q.s.
Cherry tomatoes 200 g
Parsley 2 teaspoons
Prawns 500 g
Olives 50 g
Octopus 800 g
Potatoes 400 g
Anchovy paste 20 g
Lemon 1
Decor skewers
Decor Gondola

Method

Cut the squid into slices and the prawns into small pieces.

Put some oil and a clove of garlic in a pan. Brown and add the cherry tomatoes cut in half, the olives and a little salt. Let the sauce cook for a few minutes, stirring often.

Add the squid and prawns to the sauce and cook for a few minutes.

Cook the tortiglioni, drain them al dente and season with the fish sauce.

Boil and then grill the octopus.

Boil the potatoes and dice them.

Make a parsley pesto with oil, salt, anchovy paste, lemon juice and pepper.

Cut the octopus into small pieces and season it with potatoes, salt, oil and paprika.

Plating

In a Samurai Gourmet Gondola, prepare a bed of parsley pesto and place the skewer with potatoes and octopus.

Samurai Party idea: place the skewer vertically on the gondola as if it were the sail of a boat for a creative and spectacular effect.