Italian Octopus, Mozzarella and Basil Takoyaki

Method

1. Put half the olive oil and the thinly sliced garlic in a small pan and cook on medium-low heat for 1 min, until fragrant and just golden at the edges. Add the tomatoes, oregano and half the salt, crush the tomatoes with a spatula and simmer for 7 min, until thick enough that a spoon drawn across the bottom leaves a brief trail.

   Add in this stepExtra virgin olive oil ¾ tbspGarlic cloves 1Canned whole or crushed tomatoes 160 gDried oregano ½ tspSalt 1 pinch

   medium-low heat

2. Put the flour, eggs, the rest of the salt and half the Parmesan in a bowl and whisk in the cold chicken stock a little at a time until smooth. Rest in the fridge for 10 min, then pour into a jug with a spout.

   Add in this stepPlain flour 100 gEggs 1Chicken stock, chilled 350 mlSalt 1 pinchParmesan, grated 10 g

3. Cut the octopus into 1.5 cm pieces and the mozzarella into 1 cm cubes, and pat both dry with kitchen paper. Keep the cheese small; big pieces leak out of the holes and burn. Tear half the basil into small pieces.

4. Heat the takoyaki pan on medium-high heat for 2 min, until very hot, and brush oil generously into the holes and over the flat surface.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

5. Pour in the batter until it overflows, place a piece of octopus and a cube of mozzarella in the centre of each hole and scatter over the torn basil.

   Add in this stepBoiled octopus 100 gMozzarella (block) 60 gFresh basil leaves 6

6. Cook on medium heat for 2 min, until the edges set, then cut the grid with a skewer and turn each ball 90 degrees, tucking the overflow in so the cheese is sealed inside. Keep turning every 30 seconds for 5 min more, until golden and firm, then lift out. Pan-loads (16-hole pan): 2.

   medium heat

7. Spoon the tomato sauce onto a plate, set the takoyaki on top, grate over the remaining Parmesan, add the remaining basil leaves and drizzle with olive oil.

   Add in this stepParmesan, grated 10 gFresh basil leaves 6Extra virgin olive oil ¾ tbsp