Remove head from octopus. Separate tentacles. Place everything in a pot. Simmer over very, very low flame for 4 hours. Add water if needed to cover octopus.
Boil enough heavily salted water to cover potatoes. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.
In a large mixing bowl, combine all ingredients for tomato jam. Taste for salt and pepper and set aside.
In another mixing bowl, combine all ingredients for herb aioli. Taste for salt and pepper and set aside.
Ingredients
For the octopus
- 1 large octopus
- 1/2 cup each carrots, celery and onions (finely diced)
- 1 bay leaf
- 1 bunch thyme
- 1 cup extra-virgin olive oil Oleoestepa Hojiblanca
- 1 cup balsamic vinegar
- 1 cup fish sauce
- 4 cloves garlic
For the potatoes
- 1 quart baby potatoes (about 1 1/2 pounds)
For the tomato jam
- 1/2 quart roasted tomatoes
- 1 tablespoon parsley, chopped
- 1/2 tablespoon chives, chopped
- 1 tablespoon Sriracha
- juice and zest of onelemon
- 1/4 cup extra virgin olive oil
- 1/4 tablespoon mint, chopped
- 1/8 cup agave nectar
- Salt and pepper, to taste
For the herb aioli
- 1 cup mayonnaise
- 1 tablespoon yuzu juice
- 2 cloves garlic, chopped
- 1 teaspoon chives, chopped
- 1 teaspoon parsley, chopped
- 1/2 tablespoon lemon juice
- Salt and pepper, to taste
Extra Virgin Olive Oil Recomended: Oleoestepa Hojiblanca
