Perfectly tender octopus, crispy edges, bright lime, and vibrant parsley oil 🌿🐙✨ A restaurant-quality seafood dish made right at home. @albertomarcolongo Ingredients (serves 4) 2.5 lb (1.1 kg) octopus, tentacles only 3 cups baby potatoes (500 g) 2 Fresno peppers, sliced 2 cloves garlic, crushed Fresh basil stems 1/2 cup red wine (100 ml) Extra virgin olive oil, to taste Lime zest, to taste Lime juice, to taste Piment d’Espelette, to taste Salt, to taste For the parsley oil 1 2/3 cups fresh parsley (100 g) 3/4 cup + 1 tablespoon vegetable oil (200 ml) Method Separate the octopus tentacles. Heat a drizzle of extra virgin olive oil in a large pot and sear the tentacles until nicely browned. Add the sliced Fresno peppers, crushed garlic, and basil stems. Deglaze with the red wine and let the alcohol evaporate. Cover and simmer gently for about 45 minutes, until the octopus is tender. Blend the parsley with the vegetable oil until bright green and smooth. Strain through a coffee filter o...