I continue to be amazed with how many delicious dishes can be made when you start with octopus and potatoes. Today’s lunch, for example, began when I grilled three tentacles from my latest octopus. After peeling one Yukon Gold potato, I cut it in medium dice, boiled it for 10 minutes in salted water, and then began the sauté.

As the potatoes began to brown, I added some chopped celery, a small piece of julienned Daikon radish, a tablespoon of Rouille D’Esplette for the Basque touch in flavors, a bit of leftover caramelized onions, a tablespoon of Santorini capers, and chopped scallions. The dish was finished off with a few squirts of a Meyer lemon, a pinch of Maldon salt, and a few glugs of my best Portuguese olive oil.

It was delicious from every angle. That was also true of the accompanying rosé, Prieuré, imported by Kobrand. Primarily Grenache, this wine was a delightful blend of 5 grapes as listed in the photo above.