Blackened Octopus with Salsa Verde - The Local Palate

Ingredients

• ½ pound small white potatoes
• Salt
• ¾ cup olive oil, divided
• 6 garlic cloves, thinly sliced
• 2 medium yellow onions, sliced ¼-inch thick
• 4 pounds red and yellow bell peppers, stemmed and cut into ¼-inch slices
• 1 cup canned Italian plum tomatoes, pureed
• 2 sprigs basil
• 1 tablespoon red wine vinegar
• Salt and black pepper
• 2 white onions, halved
• 4 celery stalks
• 6 garlic cloves
• 2 cleaned octopus, about 1½ pounds each
• 2 cups white wine
• 2 bay leaves
• 4 tablespoons blackening spice blend (recipe below)
• 1 tablespoon sweet paprika
• 2½ teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• ¾ teaspoon white pepper
• ¾ teaspoon black pepper
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried oregano leaves
• ½ cup packed flat-leaf parsley leaves
• ½ cup packed basil leaves
• ½ cup packed mint leaves
• 2/3 cup olive oil
• ¼ cup capers, drained
• 3 anchovy fillets
• 2 medium garlic cloves, minced
• Zest from 1 lemon, plus juice of ½ lemon