Carrot Cream

1. Peel and slice the shallots and carrots evenly (about 0.5 cm thick).
2. In a pan, sauté the shallots with EVOO until soft and translucent.
3. Add the carrots and cook for about 10 minutes over medium heat.
4. Pour in the vegetable stock, add lemongrass and cardamom pods, and simmer until the carrots are soft.
5. Strain the mixture, reserving the liquid. Discard the lemongrass and cardamom.
6. Blend the carrots and shallots with some of the reserved liquid and a drizzle of EVOO until smooth.
7. Adjust texture and seasoning with salt, pepper, lime zest, and lime juice to taste.

Crispy Purple Potatoes

1. Wash potatoes thoroughly.
2. Slice thinly (about 2 mm) using a mandolin or sharp knife.
3. Heat EVOO in a pot to 150°C.
4. Fry the slices for about 6 minutes, until crispy but not browned.
5. Drain on paper towels and set aside.

1. In a hot pan with EVOO, sear the octopus legs until golden and crispy on both sides.
2. Slice the tentacles into thick pieces and lightly marinate with EVOO and julienned red capsicum.
3. Place a 12-inch mold on the plate and spread a layer of carrot cream at the base.
4. Arrange the marinated octopus on top.
5. Garnish with crispy purple potato chips and a sprinkle of chopped chives.

Octopus

1. Clean the octopus legs in salted water to remove residue.
2. Bring a large pot of water to a boil. Add the carrot, onion, and bay leaf.
3. Submerge the octopus and boil for 20 minutes, then reduce to a simmer for 1 hour.
4. Test for tenderness. Once soft, let it cool in the cooking liquid for 15 minutes.
5. Strain and chill the octopus in the fridge until ready to use.