Charred Octopus and Caramelized Leek Potatoes With Pickled Veggies | TasteToronto

Ingredients

• 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
• 1/3 cup tablespoon olive oil
• 1 garlic clove, minced
• 1 small bunch parsley, chopped
• 1 small bunch cilantro, chopped
• 1/2 small red onion, finely chopped
• 1/3 cup red wine vinegar
• 3 teaspoons honey
• 1 jalapeño, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 1/2 tablespoon olive oil
• 1/4 leek (white and light green part only), halved lengthwise and vertically sliced
• 1/2 pound russet potatoes (3 medium potatoes), peeled and cut into 1-inch pieces
• 3 garlic cloves, minced
• 3 tablespoons half and half
• Pinch of salt
• Pinch of white pepper
• 5 small radishes, thinly sliced
• 1/2 cucumber, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 1/2 cup water