Pérola do Atlântico: Polvo Confitado com Puré Aveludado de Batata Doce Roxa, Gremolata de Coentros e Esferas de Azeite Virgem Extra

Prepare the Confit Octopus: In a heavy-bottomed pot or Dutch oven, combine the cleaned octopus, 1 liter of extra virgin olive oil, 6 crushed garlic cloves, 3 bay leaves, 1 teaspoon black peppercorns, and 1 tablespoon sea salt. Ensure the octopus is fully submerged.

Cook the Octopus: Place the pot over very low heat. The oil should barely simmer, ideally between 80-90°C (175-195°F). Cook for 2 to 2.5 hours, or until the octopus is fork-tender. Remove from heat and let the octopus cool completely in the confit oil. Once cooled, carefully remove the octopus, reserving the infused oil for other uses. Cut the tentacles into desired serving pieces.

Prepare the Purple Sweet Potato Purée: In a medium saucepan, cover the diced purple sweet potatoes with water and a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.

Finish the Purée: Return the drained sweet potatoes to the saucepan over low heat to dry out any remaining moisture. Mash them thoroughly, then add the milk and butter. Season with sea salt to taste and mash until smooth and velvety. Keep warm.

Make the Coriander Gremolata: In a small bowl, combine the finely chopped fresh coriander, the zest of one lemon, the juice of half a lemon, and 1 minced garlic clove. Mix well. Season with a pinch of sea salt.

Create the Extra Virgin Olive Oil Spheres (Optional but recommended for gourmet touch): Chill 200 ml of vegetable oil in a tall glass in the freezer for at least 30 minutes. In a small saucepan, gently heat 50 ml of extra virgin olive oil (the one for spheres). Whisk in the agar-agar powder until fully dissolved and bring to a gentle simmer for 1 minute. Remove from heat and let cool slightly for a few minutes.

Form the Spheres: Using a syringe or dropper, carefully drip the warm agar-agar-oil mixture into the chilled vegetable oil, allowing small spheres to form and sink. Once all the mixture is used, let sit for 5 minutes.

Rinse the Spheres: Gently strain the oil spheres using a fine mesh sieve. Rinse them carefully under cold water to remove any residual vegetable oil. Store in a small amount of fresh extra virgin olive oil until serving.

Assemble the Dish: Spoon a generous portion of the purple sweet potato purée onto the center of each serving plate. Arrange the confit octopus tentacles elegantly on top of the purée.

Garnish and Serve: Drizzle a touch of the fresh extra virgin olive oil over the octopus. Sprinkle the coriander gremolata generously over the octopus and purée. Finish by carefully placing a few of the extra virgin olive oil spheres around the dish. Serve immediately.