Octopus: Pour water and wine into a large pot, add thyme, sliced lemons and limes, and roughly chopped celery and carrots. Bring to a boil and blanch the octopus three times – each time briefly immersing in boiling water and cooling in an ice bath. Then cook for about 3 hours until tender. Once cooled, cut into pieces and lightly fry the tentacles before serving.

Pepper sauce: Place the peppers on a baking sheet lined with baking paper, drizzle with olive oil and bake at 220°C until black blisters appear on the skin. Place the hot peppers in a container and cover with foil to steam, then peel them. Fry the shallot in olive oil, add the cleaned peppers, and after a while blend everything until smooth. Add salt and sweeten to taste.

Olive tapenade: Blend the pitted olives and all other ingredients into a smooth paste. Set aside a few olives for decoration.

Potatoes: Boil the washed and peeled potatoes in salted water with rosemary and garlic. After cooling, fry them in butter until golden brown.

Roasted tomatoes: Place the halved tomatoes on a baking sheet, drizzle with oil, salt, sprinkle with sugar and thyme. Bake for 30 minutes at 150°C, then 2 hours at 120°C.

Chef's TIP

We prefer to cook the octopus longer so that it becomes nicely tender and not rubbery. Then we briefly grill it or sauté it in olive oil until golden brown, which gives it a pleasantly crispy texture.