Pan-Seared Octopus With Roasted Potato Salad | TasteToronto

Ingredients

• 30-36 very small potatoes (1 bag ~680g worth)
• Salt, to taste
• Black pepper, to taste
• 1/2 of a red bell pepper, diced
• 1 chili pepper, diced
• 1 tablespoon chives, finely chopped
• 1 tablespoon dill, finely chopped
• 3 scallions, thinly sliced
• 3 tablespoons parsley, packed
• 10 asparagus spears
• 1/2 cup cherry tomatoes, sliced
• 2 tablespoons pickled onions, chopped
• 1 cup charred corn kernels
• 4 tablespoons olive oil
• 1 garlic clove
• 1 small bunch of parsley
• 1 teaspoon red wine vinegar
• 2 anchovies
• 3 teaspoons of capers
• Salt and pepper, to taste
• 1 medium sized octopus or octopus tentacles (fresh or frozen)
• 1 bay leaf
• 5 sprigs of thyme
• 2 sprigs of oregano
• 2 spring onions
• 2 garlic cloves, peeled and crushed
• 1 teaspoon paprika
• 1 whole lime
• Olive oil, for searing
• Sea salt and black pepper, to taste