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Ingredients

• 1 1/2 to 2 pounds octopus, cleaned
• 1 wine cork
• 2 bay leaves
• Salt and pepper to taste
• 2 medium Idaho potatoes, whole
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 Bermuda onion, thinly sliced
• 2 tablespoons chopped Italian parsley
• Lemon wedges for garnish
• 1 1/2 pounds fresh asparagus spears
• 1/2 cup extra-virgin olive oil plus more for serving
• 4 plump garlic cloves, crushed and peeled
• 2 cups potatoes, peeled and cut in 1/2-inch cubes
• 3 cups chopped leek, 1/4-inch white and green pieces
• 5 quarts water
• 2 bay leaves
• 1 tablespoon coarse sea salt or kosher salt plus more to taste
• 1 cup Arborio rice
• Freshly ground black pepper to taste
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano

• Recommended Equipment

• A heavy-bottomed 6-quart saucepan or soup pot, with a cover

Description

Serious Eats