Octopus with potatoes and octopus cooking-liquid mayonnaise

I love octopus and potatoes. I made very concentrated mayonnaise from cooking liquid. Instead of boiling in lots of water, I cooked the octopus in its own naturally released liquid for concentrated flavour. I used about half an octopus left from another recipe.

INGREDIENTS

1 OCTOPUS

1 CARROT

1 CELERY STALK

HALF AN ONION

CHILLI

HALF A LEMON

SAGE, ROSEMARY, THYME, BAY

JUNIPER BERRIES

1 GARLIC CLOVE

1 GLASS OF WATER

1 GLASS OF WHITE WINE

EXTRA VIRGIN OLIVE OIL

BOILED POTATOES

SALT

PEPPERCORNS

PARSLEY

4 CHERRY TOMATOES

MAYONNAISE See the separate method on the blog.

500 ml OCTOPUS LIQUID (reduced to 100 g)

300 ml SUNFLOWER OIL

1 TABLESPOON OF LEMON JUICE

SALT

Blend like ordinary mayonnaise.

I put vegetables, herbs, wine and water in a pan, wash octopus, remove beak and eyes and add it.

I cover and cook gently about 1 hour; mine exceeded 1 kg. I test tenderness and cool covered in its juices.

I remove cold octopus, strain and reserve 500 g cooking liquid for mayonnaise. I boil potatoes in salted water for 35 minutes, preferably the night before, and refrigerate overnight for easier cutting.

I finely dice potatoes.

I dice tentacles and add a little salt, parsley and extra virgin olive oil.

I press potatoes into a 10 cm plating ring.

I add octopus.

I add diced tomatoes, pipe octopus mayonnaise and decorate with a flower and oil.