Octopus, Chorizo & Pickled Purple Carrots - Sarson's

Ingredients

• 1 octopus, frozen, weighing approximately 1kg
• 300ml of red wine
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 celery stick, chopped
• black peppercorns
• 1 sprig of thyme
• Salt
• 6 purple carrots
• 200ml of distilled malt vinegar
• 200ml of water
• 150g of caster sugar
• 1 tsp caraway seeds
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 2 garlic cloves
• 4 carrots, orange
• 25ml of olive oil
• 50g of chorizo, diced
• 25g of flaked almonds, toasted
• 1 handful of rocket
• 4 baby carrots