Octopus Crudo with Baby Potatoes

• 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
• 1 cup balsamic vinegar
• 1 cup fish sauce
• 4 cloves garlic
• 1 quart baby potatoes (about 1 1/2 pounds)
• 1/2 quart roasted tomatoes
• 1 tablespoon parsley, chopped
• 1/2 tablespoon chives, chopped
• 1 tablespoon Sriracha
• juice and zest of one lemon
• 1/4 cup extra virgin olive oil
• 1/4 tablespoon mint, chopped
• 1/8 cup agave nectar
• Salt and pepper, to taste
• 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

1. Remove head from octopus.
2. Separate tentacles.
3. Place everything in a pot.
4. Simmer over very, very low flame for 4 hours.
5. Add water if needed to cover octopus
6. Boil enough heavily salted water to cover potatoes.
7. Add potatoes once water starts to boil and boil until cooked through, then drain and let air-dry.
8. In a large mixing bowl, combine all ingredients for tomato jam.
9. Taste for salt and pepper and set aside.
10. In another mixing bowl, combine all ingredients for herb aioli.
11. Taste for salt and pepper and set aside.

octopus, carrots, bay leaf, thyme, extravirgin olive oil, balsamic vinegar, fish sauce, garlic, potatoes, tomatoes, parsley, chives, sriracha, lemon, extra virgin olive oil, mint, nectar, salt, mayonnaise, yuzu juice, garlic, chives, parsley, lemon juice, salt

Taken from www.foodrepublic.com/recipes/octopus-crudo-with-baby-potatoes-recipe/ (may not work)