Charred Octopus and Caramelized Leek Potatoes With Pickled Veggies

20 mins Prep Time

2 hours 0 mins Cook Time

Written By

Nadia Boachie

This is a complex dish with lots of moving parts, but it is the ultimate crowd-pleaser when it comes together. You can make a small portion and adjust ingredients accordingly, or make a serving for 4-5 as this recipe shows (about 4-5 tentacles).

It is so delicious, absolutely stunning and may be perfect for your next dinner party. The ingredients on the plate make this dish perfect for both a Mexican, Spanish or Mediterranean dinner theme because of the octopus, which is found so often in Greek cuisine. This dish starts on a bed of pickled veg topped with creamy, rich caramelized leek mashed potatoes, charred tender octopus on top and is finished off with a spicy, acidic and slightly sweet herb dressing which ties the whole thing together. If you are looking for a dish to impress the crowds, check this out.

Ingredients

Octopus

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

Dressing

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

Caramelized Leek and Potato

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

Quick Pickled Radish and Cucumber

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

Directions

Octopus

6 Steps

Step 1

You can purchase frozen octopus, which usually comes already cleaned but if you are using fresh octopus ask your fish monger to clean it for you.
Step 2

Fill a pot large enough to hold the octopus and enough cold water to cover. Set over high heat. Bring water to a boil, then lower heat to maintain a simmer. Add 1 garlic clove, bay leaf, oregano and thyme. Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there. If the octopus was frozen you may need to add cooking time or allow to thaw before boiling. If octopus comes pre-cooked you can skip this step, allow precooked frozen octopus to thaw and go straight to step 4.
Step 3

Let octopus cool slightly in the cooking water. When ready to pan-sear, carve the octopus by cutting off the tentacles where they converge on the body. At this convergence point, remove it. You can eat the tentacles and head pouch. If tentacles were pre-cut you are ready to pan-sear.
Step 4

Heat up your frying pan over high heat and coat with olive oil. Stir in second garlic clove and move around until golden brown and remove from pan (reserve for later).
Step 5

Season octopus with salt, pepper and paprika and sear octopus on all sides, cooking for about 10 minutes until octopus turns a nice golden colour.
Step 6

Add the garlic clove back to the pan and squeeze some fresh lime juice on top.

Dressing

2 Steps

Step 1

Combine all ingredients in a bowl, olive oil, parsley, cilantro, garlic clove, red onion, red wine vinegar, honey, red onion, jalapeño and salt and pepper and mix well.
Step 2

Place dressing aside.

Caramelized Leek and Potato

3 Steps

Step 1

Melt butter, add tablespoon of olive oil in skillet over medium heat. Add sliced leeks. Stirring occasionally, until golden, about 14-15 minutes. Add garlic and stir for another 5 minutes. Remove from the heat.
Step 2

Meanwhile, add the potatoes to a large saucepan with enough cold water to cover by 2 inches. Bring to a boil and reduce heat to simmer until potatoes are ready and tender.
Step 3

Peel cooked potatoes, mash and add your half and half. Stir in leek mixture and season with salt and pepper.

Quick Pickled Radish and Cucumber

5 Steps

Step 1

Combine water, sugar, apple cider vinegar and salt in a bowl.
Step 2

In two separate small bowls, place cucumbers in one and radishes in the other.
Step 3

Pour vinegar water mixture over cucumbers and radishes to just cover.
Step 4

Top up with vinegar and/or water to taste if there isn't enough liquid.
Step 5

Set aside for at least 1 hour before serving.

To Serve

3 Steps

Step 1

Arrange sliced pickled cucumbers and radish on plate, add mashed potato on top and finally arrange your charred octopus on top of that.
Step 2

Top everything off with your dressing and serve.
Step 3

Components like the mashed potato and charred octopus may be served hot or cold.

Ingredients

Octopus

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

Dressing

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

Caramelized Leek and Potato

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