Local Octopus, House Chorizo, Green Olives, Papas, Compressed Grape Tomatoes, and Corn Purée
For the Octopus:
Rinse and massage the octopus for 8 to 10 minutes to tenderize. Preheat water bath and set immersion circulator to 170°F. Meanwhile, pat octopus dry and season with pimentón, thyme, and salt. Place octopus in a vacuum bag, seal, and place into the water bath. Cook for 8 hours. Remove octopus from circulator and chill in an ice bath. Once cool, pull octopus out of bag and clean away the outer membrane. Cut into thin slices.
For the House Chorizo:
Toast the ancho chilies, chipotle chili, ancho powder, chipotle powder, cayenne, and chili flakes. Cool the spices and finely grind. Mix together the tequila, vinegar, water, garlic, onion, sugar, and oregano. In the cold bowl of a stand mixer, combine the pork with the spice blend and tequila mixture until thoroughly mixed. Reserve chilled.
For the Potatoes:
Preheat oven to 350°F. Rinse the potatoes, and cut into ½-inch coins. Gently toss potatoes with salt, pepper, and thyme. Place on a half-sheet pan lined with parchment paper, and roast for 15 minutes. Reserve warm.
For the Compressed Grape Tomatoes:
Combine tomatoes salt, roasted garlic, and thyme in a vacuum bag, seal, and compress for at least 2 hours.
For the Corn Purée:
Combine the corn and sugar into a blender. Blend until smooth and strain through a chinois, only keeping the milk. Pour the milk into a non-reactive pan and cook slowly over medium-low heat until it has the consistency of custard. Reserve warm.
To Assemble and Serve:
Heat a sauté pan and add Octopus, House Chorizo, Papas, Compressed Grape Tomatoes, leeks, and corn. Once cooked through, add olives and capers and warm. Plate the Corn Purée and spoon the Octopus mixture over it. Toss the thyme, parsley, tarragon, chives, and chervil with lemon juice, olive oil, salt, and pepper. Garnish with the fines herbs and almonds.