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Recipes
April 2014

Tandoori Octopus

By Inaki Aizpitarte at Le Dauphin in ParisPhotography by David Japy

3.2

(32)

Image may contain Dish Food Meal and Bowl
David Japy

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

Recipe information

  • Yield

    6 Servings

Ingredients

1

2-lb. whole octopus, cleaned, or 1-lb. precooked octopus tentacles

2

tablespoons coarse sea salt or kosher salt

1

tablespoon white peppercorns

2

tablespoons peanut or vegetable oil

Kosher salt

3

teaspoons tandoori powder or seasoning

Need to make a substitution?

Preparation

  1. Step 1

    Rub octopus with sea salt to season it, then rinse well to remove excess. Place octopus and peppercorns in a large pot and fill pot with cold water; bring to a boil. Cook, uncovered, until octopus can be easily pierced with the tip of a knife, 45–55 minutes.

    Step 2

    Invert a large bowl inside an even larger one, creating a dome. Drain octopus and place on inverted bowl so tentacles hang down. Chill at least 2 hours. Cut tentacles from octopus; discard head. Thinly slice tentacles crosswise into ½”-thick pieces.

    Step 3

    Heat 1 Tbsp. oil in a large skillet over high heat. Add half of octopus; season with kosher salt. Cook until lightly browned and almost crisp, about 2 minutes per side. Sprinkle with 1½ tsp. tandoori powder and toss to coat. Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.

    Step 4

    DO AHEAD: Octopus can be boiled 1 day ahead. Cover and keep chilled.

Nutrition Per Serving

Calories (kcal) 140 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 60 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 19 Sodium (mg) 2000
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