Octopus cleaning:
Start by cleaning the octopus, place it under cold running water and rub your hands over the head and tentacles, dry by blotting with paper towels and now place it on a cutting board. With a small kitchen knife cut into the basal part of the head circumcise the eyes and remove them.
Now go to the center of the tentacles and do the same work around the mouth and remove the beak.
Place the octopus back under running water and turn the pouch inside out as if it were a glove to completely remove the innards and inner sheath.
Place the octopus on a cutting board and pound the meat of the octopus, helping yourself with a meat beater or rolling pin to make the meat softer.

Bring a high-sided pot to a boil by dipping only the tentacles in and pulling them out; do this step 3 to 4 times.
Now totally submerge the octopus and let it cook for about 40 minutes.
Stick a fork in the meat and test if it has become tender.
Drain the octopus, wait for it to cool and cut off tentacles the size of half an inch.
Place in a bowl, cover with plastic wrap and store in the refrigerator.
Now move on to cooking the Riso Flora Il Classico, bring a medium saucepan filled with water to a boil, cook Flora Il Classico rice, season with salt.
While it comes to cooking switch to making the vinaigrette, separate the marjoram leaves from the sprigs and break up with your hands, place inside a bowl, rinse the spring onion under running water, slice finely and add to the marjoram leaves, season with red wine vinegar, extra virgin olive oil and a pinch of salt.
Drain Flora il Classico rice, cool slightly, meanwhile pit the apricots and dice the same size as the octopus.

Now begin with the plating, starting first with the arrangement of Riso Flora Il Classico trying to give it a round shape, put on top starting with the arrangement of the octopus, the apricots and finish with the vinaigrette.

Riso Flora Il Classico brings out an unusual meeting of flavors: the simple sweetness of the apricot with the gentle savoriness of the octopus combined with the freshness of this vinaigrette that brings with it the tenderness of the spring onion.