Grilled octopus, sweet potato mashed potatoes, romaine lettuce and avocado vinaigrette

Thaw the octopus, blanch it three times in boiling water. Then put the octopus in a casserole, add 2 whole medium carrots, 1 large onion, 1 garlic, black peppercorns, 3 sprigs of parsley, 1 sprig of thyme and 300 ml of red wine. Let it seal in boiling water for 45 minutes.  Remove it from the broth and let it cool at room temperature. Once cooled, cut into 140 g portions.

Avocado vinaigrette:
Peel the avocado, add salt, lemon juice and olive oil. Mash and emulsify to a mousse consistency.

Green chile juice:
Squeeze the chiles in a juicer, bring to a boil to separate the solids and leave the juice water clear. Bring the juice water and agar-agar to a light boil. Stabilize in the refrigerator until solid. Cut into small cubes. Set aside.

Mashed potatoes:
Wash the potatoes and season with salt and olive oil. Bake the potatoes with the skin on in the oven until they can be pierced with a knife, about 40 minutes, depending on the size of the potatoes. Remove the skin and pass them through a food processor (Thermomix) until a creamy texture is obtained. Check the seasoning of salt and olive oil.
Select a romaine lettuce, lollo rosso or any other crisp lettuce of your choice. Cut to the appropriate size for the dish, wash well, season lightly with the avocado vinaigrette.

Green beans:
Wash and chop the green beans, blanch and dip quickly and briefly in cold salted water for 40 seconds. Season with the avocado vinaigrette.