Start with a flavorful court bouillon and cook octopus till tender, depending on its size and type this can take 1/2 hour and up to 1 1/2 hours. Once tender, remove from the pot and when it becomes cool enough to handle cut the tentacles from the body. Cut an array of tomatoes and line them on a platter along with some fresh herbs. We came across some coriander in the garden that had just gone to seed, they were green and the flavor subtle and used them as our fresh herb element. Drizzle the tomatoes with half of the dressing. To finish the salad get a pan, preferably a cast iron gripping hot and sear the tentacles, season with a little coarse sea salt. Slice the tentacles and arrange them on the platter. Drizzle with the remaining honey-chili citronette.
Honey Chili Citronette
This is not a recipe but a blueprint that's easy to remember and whip up. Start with lime or lemon juice, add thinly sliced fresh or dried chilies then slowly add the honey, stopping every so often to incorporate well and taste. Once it tastes like sweet lemonade start whisking in a neutral oil, like canola or grapeseed. Whisk in a fairly rapid motion and add the oil in a slow steady steam until the dressing has body, pay close attention to it's gradually progression. Adjust and balance at the end, you'll need to season with salt, maybe some more chili or a little extra honey or citrus juice depending on personal preference.