Grilled Rock Octopus with Tomato Chorizo Jam

Perhaps your new favorite bean dish:

Prepare the octopus ready to cook, for this remove the head, wash the arms well and put them in a saucepan, cover with cold water, bring to a boil and boil down leisurely for an hour (without lid).

Coarsely chop the onion, carrot and celery, unpeeled and add to the octopus form with the bay leaf, vinegar, sea salt, clove, peppercorns and juniper. Continue simmering for about 120 minutes, check with a wooden stick if the octopus is soft. Now cool in the stock. Cut the arms in half and marinate with olive oil, rosemary sprig and thyme sprig.

Clean the poverades. Boil the chicken stock with thyme, juice of one lemon, rosemary, garlic, bay leaf and a little bit of coarse sea salt, season the stock and cook the poverades al dente.

Then cool in the stock.

Clean the beans, blanch in salted water, rinse in iced water, drain and halve.

For the caper vinaigrette, boil a little of the poverade stock and cool to lukewarm. Chop the capers. Mix the olive oil into the stock with an electric mixer, add two-thirds of the capers and season well with salt and freshly ground pepper. Briefly fry remaining capers in hot olive oil, drain on paper towels.

Grill the octopus leisurely on both sides in a grill pan.

To serve, toss the halved poverades and the fine beans in the caper vinaigrette.

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