Braise/grill Octopus in red wine saute carrots and celery
and potato gelate
1 ea whole octopus
6 ea carrots
8 stalks of celery
2 potatoes (yukon)
8 Tbsp. Peppercorns (Black)
Break down octopus, cutting off legs and head, and dice torso into cubes. Remove ink ball and clean outer skin. Place octopus, peppercorns, 2 carrots, 3 stalks of celery (cut in half) onions and red wine in large pot. Bring to a boil and let simmer until octopus is tender. Remove the legs. Season with salt, pepper, oil, and grill for char flavor.
For the Sauted Vegetables
Take the 2 celery stalks, 2 carrots and shallots, cut in small dice. sweat the vegetables in a touch of oil olive until vegetables are crisp. Add salt and pepper.
Juice the rest of the carrots and celery for the sauce.
For the Potato Gelate
Peel. Slice potato in thin slices and place in salted water until translucent. Dry and shingle in hot oil until crispy. Season with salt and pepper.