Tandoori Octopus

Ingredients for Tandoori Octopus

• 450g whole octopus, cleaned, or 450g precooked octopus tentacles

• 2 tablespoons coarse sea salt or kosher salt

• 1 tablespoon white peppercorns

• 2 tablespoons peanut or vegetable oil

• Sale kosher

• 3 teaspoons tandoori powder or seasoning

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.

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 1/2"-thick pieces.

Heat 1 tablespoon 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 1 1/2 teaspoons tandoori powder and toss to coat. Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.