Octopus with mango puree and roasted ciabatta

➊ Now let's get started. Put the plank on the grill, but not directly over the coal burner. The salt plank may have some water stored in the salt, either naturally or from the last time it was cleaned. As soon as the water starts to evaporate at 100°C, it can cause the salt plank to crack. Therefore, a temperature increase that is too abrupt is not good for the longevity of the salt plate. However, once it is well warmed through, it can be exposed to direct, strong heat.

➋ We heat it to 150 °C and then let the first piece of food go over the plank. "Walk the plank, little octopus." The pulpo. Octopus. Eight arms with a bag attached. You can get it from a good fishmonger. Steam it for 50 minutes in its own juice with a sip of white wine, three bay leaves and a mild chili with the grill lid closed at a very low temperature.
 

➌ Then it will have a great bite and won't turn into an adult teething ring. Brush on a little olive oil and put it on the plank. Meanwhile, mix the peeled mango in a blender or food processor to a cream. Turn the octopus over after one and a half minutes. Salt it again for the same amount of time. Done.

➍ The result is something to behold, or better yet, to taste. The plank gives off a hint of saltiness, which matches the smoky basic taste of the octopus. Perfect. Incidentally, the octopus loves to snuggle up on toasted ciabatta brushed with olive oil.