Warm Salad of Swordfish Belly and Octopus with Artichoke Aïoli and Chilli Threads

Swordfish belly has a high intermuscular fat content, like the toro from tuna. Here I serve it with some assertive flavours to cut through the fat: rocket, chilli, artichoke and slow-cooked tomatoes. The roasted wild Italian mountain radicchio adds a wonderful crispy bitterness to the salad. Use good quality extra virgin olive oil to poach the octopus and swordfish belly as it really adds a wonderful flavour to the dish. The octopus suckers are surprisingly tender when gently poached.