1. Bring a large pot of water to a boil. Add the octopus, slowly dunking it in, carrots, 1/2 cup of vinegar, and lots of salt. Cover.

2. Reduce the heat to medium-low and let cook for 30 minutes.

3. Remove from heat and let sit for 15 minutes.

4. Remove the head and beak of the octopus, leaving only the tentacles. Rest.

5. Meanwhile, in another pot run the potato under cool water until barely covered, bring pot to a boil. Cook for 15 minutes or until fork tender.

6. Cut your potatoes into 1 inch cubes. In a cast iron pan sear the potato cubes in olive oil, salt and black pepper until crispy, roughly 7 minutes.

7. In the same pan toss in the octopus with some salt and pepper and sear on high heat until crispy, roughly 2 minutes. Remove from pan.

8. In a bowl combine 1/4 cup of vinegar, 4 tbsp olive oil, and dijon mustard. Whisk until combined. Once combined toss arugula and cherry tomatoes in dressing.

9. Cut slices out of your grapefruit and orange, called "supreming", and set aside.

10. Assemble your salad, starting with the arugula and tomatoes as your base.

11. Top with citrus, potatoes, and octopus. Enjoy!