Pea soup with grilled octopus, GROKSÌ! and balsamic vinegar

• 70 g GROKSÌ! Classic
• One de-frosted 550 g octopus
• 200 g shelled peas
• Vegetable stock
• 1 dl balsamic vinegar
• 10 oven-roasted cherry tomatoes
• 1 fresh spring onion
• 4 tablespoons of extra-virgin olive oil
• Salt and pepper

Boil the octopus in unsalted water for 30 minutes from when the water starts boiling again, cool in the same water (if the octopus is larger, boil for 45 minutes and cool).
Prepare the pea soup frying them in a pan with a little oil then covering them with boiling vegetable stock, add salt and pepper. Cook the peas and then cream them in a blender. For a more intense taste, start the frying with a chopped and stewed onion.

Heat oven to 190°c, once hot, place a cooking tray with the 10 tomatoes seasoned with oil, salt and pepper. Cook for 25 minutes.

Reduce the vinegar in a pan with sugar until syrupy. Cut the octopus in pieces and cook it in a hot non-stick pan for 2 minutes with very little oil. Pour the soup in the plates and layer with the octopus. Add the roasted tomatoes, GROKSÌ! and drops of reduced balsamic vinegar.