For the octopus: Add the octopus, red wine, chicken stock, carrots, 1 head garlic, onion, shallot and some salt, black pepper and red pepper flakes to a large stockpot. Bring to a simmer and cook for 20 minutes. Drain and set aside.
Heat 2 tablespoons olive oil in a large skillet over high heat. Add the octopus, 4 garlic cloves, lemon juice and some salt and pepper. Saute for 4 to 5 minutes.
For the arugula salad: Toss together the arugula, mustard, olive oil, vinegar and some salt and pepper in a bowl.
For the olive tapenade: Add the olive oil, garlic and lemon juice to a food processor and pulse to blend. Add the black olives, Kalamata olives, green olives, pistachios, basil, red pepper flakes and some salt and pepper. Pulse to a chunky puree.
Add 1/2 cup of the tapenade to the arugula salad.
For the pickled carrots: Bring the vinegar, salt and sugar to a low simmer in a small saucepan. Add the carrots and Thai chiles and simmer for 8 to 10 minutes. Drain and let cool.
For the zesty yogurt: In a food processor, blend the yogurt, lemon juice, garlic, a decent amount of salt, and a pinch each of black pepper and red pepper flakes.
To plate: Top a tortilla with arugula salad followed by 3 to 4 baby octopus and some pickled carrots. Drizzle with zesty yogurt.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.