2 Jerusalem artichokes, thinly sliced
2 bunches fresh coriander
3 garlic cloves
500g/1lb 2oz new potatoes
½ onion
1 handful parsley
2 tbsp roughly chopped parsley
4 shallots, roughly chopped
1 spring onion
1 bay leaf
1 tbsp ground cayenne
1 tbsp ground cumin
250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling
vegetable oil, for deep frying
75ml/5 tbsp white wine vinegar
1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed
250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubes