Octopus

200 g octopus tentacles, 3 piece small young potatoes, 3 sliced snion, 3 sliced bell pepper, 4 TBSP dry thyme, 3 TBSP smoked paprika, 1 dl honey, 0,5 dl Cabernet Sauvignon Vinegar, 5 pinch chili, ½ btl Prosec, 1 dl garlic confit puree, 0,5 dl olive oil, 1 piece garlic (raw), salt to taste

In a large pot, sweat onions and peppers in little oil on low heat with the dry thyme, about 30-40 minutes. When soft and translucent, and the honey and boil. Add prosec, garlic confit puree, smoked paprika, chili, and reduce till syrup. Finish with vinegar, olive oil, and grated garlic. season with salt to taste.

Cook potatoes in a pot with heavily salted water, and some garlic, till tender. To finish crisp, the whole potatoes in a pan, till the skin is golden brown and crispy.

Sear the octopus on high heat till its it is crispy on one side and warm all the way thru.

Place potatoes in the center of a plate. Cover with the piperade, and top with crispy octopus. Finish with a drizzle of good olive oil.