Serves 4



2 white onions

1 carrot

1 celery stalk

2g salt

1kg octopus

Confit ocas

200ml olive oil

2 pink ocas

Airampo emulsion

Sugar, to taste

1⁄2 tspfine salt

1tbspairampo powder

2tsplemon juice, freshly squeezed

1tbspwhite wine vinegar

20ml olive oil

To serve


Oxalis shoots



Chop the onions, carrot and celery stalk into large chunks. Bring a pot of water to a rolling boil over high heat and add the salt, octopus and the chopped vegetables. Cook until the octopus is tender. to test it, pierce the part where the tentacles meet the octopus’ body with a fork. If the fork goes through fairly easily, it’s ready. Remove the octopus from the pot and allow to cool. Cut into pieces and place in a hot, oiled pan. Sear each piece and season with salt. Keep warm until required.

Confit ocas

Place the olive oil in a pan over a medium-high heat. While the oil is still cold, place the sliced ocas in a single layer in the bottom of the pan. Cook the ocas potatoes in the oil for approx. 5 minutes on each side. Once cooked, remove the ocas slices from the pan and place on a paper towel to remove any excess oil.

Airampo emuslion

In a glass bowl, whisk the sugar and salt together with the airampo powder. Combine the lemon juice and vinegar in a separate bowl then thoroughly whisk half into the airampo mixture. Whisk briskly and begin to add the olive oil a few drops at a time until the mixture starts to thicken. Increase the oil flow to a constant stream. Once half of the oil has been added, add the rest of the lemon juice mixture and continue whisking until all of the oil and lemon juice mixture has been incorporated.


Place the pieces of the octopus on a dish. Fill a pastry bag with the airampo emulsion and dot the space between each piece of octopus with a small amount. Garnish with the confit ocas, cress or oxalis shoots and serve.