1. Place 8-10 bay leaves and the octopus in a pot of salted, boiling water. Reduce to a simmer. Keep the octopus immersed while cooking. Cook 1-2 hours. Cooking times will vary depending on the size of the octopus.
2. Scoop the octopus from the poaching liquid. Drain in a colander. Slice on the bias into ¼” pieces. Place in a covered storage container, label, date and refrigerate until needed.
3. Place the potatoes in a pot of salted, boiling water. Simmer until just cooked through. Drain. Cool under cold water. Drain. Slice the potatoes widthwise into ⅛” thick circles. Place in a covered storage container, label, date and refrigerate until needed.
4. Prepare the grapes as needed for service. Place 1 oz. of olive oil in a heated sauté pan. As soon as the oil starts to smoke, add the grapes to the pan. Toss the grapes quickly for 10-12 seconds. Place the grapes on a parchment-lined sheet pan in a single layer to cool. Place in a covered container until needed.
To prepare à la carte:
1. Place 1 oz. of potatoes in a heated 350°F deep-fryer. Cook until golden-brown and just warmed through. Place on a paper towel to drain. Season with salt and pepper.
2. Place ½ oz. of olive oil in a heated sauté pan. Add 4 oz. of octopus and sauté until just warmed through. Season to taste with salt and pepper.
3. Spray both sides of the naan with pan spray. Place on a heated flat griddle or grill. Grill until just warmed through. Place the bread on a warmed serving plate. Place the octopus down the center of the bread.
4. Place the potatoes on top of the octopus. Place 1 oz. of chorizo butter on top of the potatoes. Place under a heated salamander or broiler to melt the butter.
5. Drizzle 1 oz. of tzatziki sauce over the octopus and tomatoes. Sprinkle 1 oz. of grapes and 1 Tbsp. of chopped parsley leaves over the tzatziki sauce.
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