Ingredients:
- 1 piece 2 pound Octopus
- ¼ Onion, chopped
- ¼ Carrot, chopped
- 1 Clove Garlic
- 1 tsp. Paprika
- 1 tbsp. Salt
- 1 cup White Wine
- Water (to cover)
- 4 oz. Yellow Wax Beans, cleaned
- 4 oz. Green Beans, cleaned
- 8 oz. Marble Potatoes
- 1 tbsp. Grainy Mustard
- 1 tbsp. Lemon Juice
- ½ cup Mayonnaise
- Place the octopus in a generously sized pot with the onion, carrot, garlic, paprika, salt and white wine
- Cover with water and bring to the boil. Turn to a simmer and continue to cook for 1.5 hours or until the legs separate from each other easily
- Remove the octopus from the pot. Pull away each leg from the body and clean the underside with a towel, leaving the suckers attached
- Place them in a salad bowl and toss with the olive oil and lemon juice
- Blanch the beans in boiling, salted water for two minutes and then cool in iced water
- Cook the potatoes in a pot with cold, salted water, bring to the boil and simmer until tender
- Remove from the pot, halve if necessary and toss with the grain mustard
- To serve, grill the octopus and warm the potatoes and beans
- Spread some of the mayonnaise on the plate, arrange the potatoes and beans on the plate and then the octopus on top