Instructions

• In a 6- to 8-quart stockpot, combine the onion, celery, carrot, parsley, garlic, cayenne, and 1 Tbs. salt with 8 cups of water. Bring to a boil and cook for 5 minutes to allow the flavors to meld. Add the octopuses, reduce to a simmer, and cover with the lid ajar; cook until fork-tender, about 1 hour. Remove from the heat and let the octopuses cool in the braising liquid until they become cool enough to handle, 30 to 35 minutes.
• Meanwhile, in a small bowl, combine the vinegar and sugar and stir until the sugar is dissolved. Add 1/4 tsp. of salt and the jalapeño. Let the jalapeño soak for at least 1 hour and up to overnight.
• Remove the octopuses from the braising liquid, drain, and pat dry. Season with paprika, and salt and pepper to taste.
• In a 12-inch skillet, heat 2 Tbs. of the oil on high until shimmering. Add the octopuses and cook until they become caramelized and deep golden brown on all sides, about 5 minutes.
• Reserve 6 Tbs. of the jalapeño pickling liquid in a small bowl; strain the jalapeño and set aside. Whisk the lime juice, honey, mustard, lime zest, cumin, and garlic into the reserved liquid. Slowly whisk in the remaining 1/4 cup of oil until emulsified. Season to taste with salt and pepper.
• In a large bowl, toss together the romaine, avocado, peach, plum, herbs, and octopuses and lightly dress with the vinaigrette. Transfer to a large platter and garnish with the pickled jalapeños and additional herbs. Pass the remaining dressing at the table.