Spanish Octopus

In a large pot, boil water with chopped onion, carrot, celery, bay leaves, and black peppercorns. Blanch the octopus three times by dipping it in boiling water and removing it. On the fourth time, leave it submerged, lower the heat, cover, and cook gently for 22 minutes. Let rest off the heat, covered, for 30 minutes.

Chill the octopus fully in the refrigerator to retain moisture and tenderness. Meanwhile, blanch asparagus, then blend it with parsley and a splash of its water to create a smooth emulsion with olive oil.

Roast russet potatoes wrapped in foil at 350°F until soft. Cool, peel, and cut into even pieces. Thinly slice red radishes and hearts of palm.

Blister grape tomatoes in olive oil. On a dinner plate, mirror the asparagus emulsion, arrange two tentacles of octopus, and garnish with vegetables for a heavenly presentation.