Octopus and Black Bean Quinoa Bowl

In a large pot, combine the octopus with the yellow-onion (quarter it — don't dice it), garlic cloves, salt, black-pepper, cumin, and 4 cups of water. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover tightly, and let the octopus simmer gently for 45 to 60 minutes. Begin checking at 45 minutes by piercing the thickest part of the tentacle with a skewer — it should yield with slight resistance, like a cooked carrot, but not be rubbery. Do not overcook.

Remove the octopus from the heat and let it rest in its cooking liquid for 15 minutes. Lift it out, discard the aromatics, and slice the tentacles into 1-inch medallions. Reserve 1 cup of the octopus cooking liquid for the sauce.

Heat 2 tablespoons of olive-oil in a skillet over high heat until it shimmers and just begins to smoke. Add the octopus medallions in a single layer — do not crowd them.

Sear undisturbed for 2 to 3 minutes per side until the cut sides develop deep caramelization and the edges are golden-brown. Work in batches if needed. Transfer to a plate and tent loosely with foil to keep warm.

Rinse the quinoa under cold water in a fine mesh strainer for 2 minutes, agitating gently — this removes the bitter saponins. Shake dry.

Combine the quinoa with 2 cups of fresh water and 0.5 teaspoon salt in a saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and cook for exactly 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.

Drain and rinse the black-beans. Dice the tomato into small rough pieces — no need to peel it.

In a separate skillet over medium heat, add the beans, diced tomato, cumin, cayenne, and salt. Cook for 5 to 7 minutes, stirring occasionally, until the tomato breaks down into a thick, almost-sticky sauce coating the beans. Season to taste and keep warm.

Preheat the oven to 425°F (220°C). Dice the sweet-potato into 0.5-inch cubes. Shuck the corn and cut the kernels from the cob.

Toss the sweet-potato and corn kernels with olive-oil, salt, and black-pepper on a sheet pan. Spread in a single layer. Roast for 20 to 25 minutes, tossing halfway through, until the sweet potato is tender and caramelized at the edges and the corn has some charred spots.

Cut both limes in half and juice them — you need 3 tablespoons of fresh lime juice. Zest one lime finely with a microplane or the smallest holes on a grater.

In a blender, combine the cilantro, olive-oil, garlic, cumin, cayenne, salt, lime juice, and lime zest. Blend on high until completely smooth and bright green, about 1 minute. Taste — it should be sharp, grassy, and faintly hot. Adjust salt or lime if needed. Set aside.

Slice the avocado into thin wedges or half-moons. Pick the remaining cilantro leaves from the stems.

To plate: mound 0.5 cup of quinoa in the center of each bowl. Beside or around it, spoon the black beans. Place the roasted sweet-potato and corn nearby. Lay the seared octopus medallions on top or beside the other components.

Scatter the avocado wedges and cilantro leaves over the bowl. Drizzle the cilantro-lime sauce generously over everything — the sauce should pool slightly at the base of the bowl. Serve immediately with extra lime wedges on the side.