Grilled Octopus, mashed sweet potatoes, romaine lettuce and avocado vinaigrette

Thaw the octopus, blanch three times in boiling water. Then put the octopus in a pot, add 2 whole medium carrots, 1 large onion, 1 garlic, black pepper in grain, 3 sprigs of parsley, 1 sprig of thyme and 300 ml of red wine. Leave to sew in slow boil for 45 minutes. Remove from broth and allow to cool to room temperature. Once cooled, cut into 140g servings.

Avocado vinaigrette:

Peel the avocado, add salt, lemon juice and olive oil. Grind and emulsify to a mousse-like consistency.

Juice of green chilli:

Squeeze the chillies in a juicer, bring to a boil to separate the solids and leave the juice water clean. Raise a light boil from the juice to the water and agar agar. Stabilize in refrigeration until it solidifies. Cut into small dice. Reserve.

Mashed potatoes:

Wash the potatoes and season with salt and olive oil. Bake the potatoes with skin in the oven until you can cross a knife, about 40 minutes, depending on the size of the potatoes. Remove the skin and pass through a thermomixer until it has a creamy texture. Check the seasoning of salt and olive oil.

 Choose a Lettuce like romaine, lollo rosso  or any other that you might like and that has a crunchiness . Cut into suitable size to plate, wash well, lightly season with the avocado vinaigrette.

String beans:

Wash and cut the string beans, blanch and shock  in salt water for 40 seconds. Season with the avocado vinaigrette.