The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.
- 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
- 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 ½”-thick pieces.
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.
DO AHEAD: Octopus can be boiled 1 day ahead. Cover and keep chilled.
Nutritional ContentCalories (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) 2000Reviews Section
Ludo Lefebvre&rsquos Secret for Tender Octopus Is Surprisingly Simple
In this week&rsquos episode of Ludo à la Maison, we learn how to make one of his most popular dishes from LudoBites&mdashtandoori octopus with yogurt, cauliflower, and grapefruit.
While octopus, grapefruit, and tandoori paste might not seem like an obvious combination, Ludo Lefebvre wants to prove otherwiseter all, the dish was a customer favorite when he first made it at his pop-up restaurant, LudoBites, in Los Angeles. This week’s episode of Ludo à la Maison shows viewers how to make the tandoori-inspired dish at home, and provides the elusive “secret” to perfectly tender octopus, which, as you’ll see, isn’t a secret at all. (He offers a few examples of people saying to t up the octopus nine times” and “put it in the washer” to show just how silly the myths are.) You&aposll find a few other tips throughout the clip too, such as how to properly cut the grapefruit and repurpose the leftover octopus𠅊nd find the full recipe here.
Perfectly Cooked Boiled Octopus Recipe
Why It Works
- Adding the octopus to the pot of cold water yields the same results and frees you from having to wait for the water to boil.
- Cutting up the octopus after it's cooked is easier than when it's raw and slithery.
People have come up with all sorts of crazy tricks for ensuring an octopus cooks up nice and tender, but most of them are unnecessary and ineffective. You don't need an old folk method like adding a wine cork to the pot you don't need to beat the octopus against a rock (or with a meat pounder) and you definitely don't need to put it in the spin cycle of your washing machine (yes, some people do that). We know because we've tested all of those tricks. except for the washing machine. All you really need is time you need to cook the octopus just long enough so that the tough and chewy collagen in its flesh converts into silky and tender gelatin. Be patient, and you will be rewarded with exceptional octopus with a lovely texture, ready to be eaten as-is, or seared in a skilled or charred over hot coals on a grill.
The recipe below offers instructions for serving the cooked octopus cold or seared. If you'd like to grill your cooked octopus, follow the instructions here.
Octopus Carpaccio Recipe: New Italian Easy Recipe
Carpaccio, usually prepared with thinly sliced raw meat and served with lemon and a creamy dressing, is said to have been created by Giuseppe Cipriani, the founder of Harry’s Bar in Venice around the mid-1900s. Legend has it that Cipriani was inspired by the Venetian artist Vittorio Carpaccio and his use of red and yellow colours in his paintings – like the raw red of the meat and yellow of the sauce – and aptly named the dish after the artist.
From these beginnings, Cipriani’s carpaccio has spawned numerous variations using different ingredients. From fruit carpaccio, to raw fish carpaccio and the current octopus carpaccio, in Italy and around the world many chefs have frequently named dishes with thinly sliced ingredients after Cipriani’s famous dish.
Octopus Carpaccio Recipe
The Japanese use to make carpaccio can be made serrated
How to cook octopus
If an octopus hasn't already been prepared, consult the Great British Chefs video for instructions on how to section an octopus.
The most basic way of cooking octopus is to simmer it in liquid. Fill a saucepan with salted water and bring to the boil. Add the octopus, reduce the heat immediately and simmer gently for 45–60 minutes. It's important that the water is turned down to a gentle simmer once the octopus is in the pan. Cooking it too quickly will result in a rubbery texture.
Judge the tenderness of the octopus by pushing a knife into one of the tentacles if it easily pushes into the thickest part of the flesh, it's cooked.
Octopus contains a lot of moisture, some of which can be removed by brining or sun-drying to make the flesh more tender before grilling, barbecuing or pan-frying. Without removing some of the moisture from the flesh, the octopus will take on a chewy and rubbery texture.
This step isn't always necessary though – some methods embrace the springy texture of octopus flesh. For example, octopus can be simply marinated and enjoyed in a carpaccio style, used in sushi or deep-fried in a takoyaki batter for an enjoyable, crunchy texture.
Recipe adapted from Dale Talde, Carrino Provisions, Jersey City, NJ
Yield: 6 to 8 servings
Prep Time: 1 hour and 20 minutes
Cook Time: 2 hours and 50 minutes
Total Time: 4 hours and 10 minutes
For the Beef Butter:
For the Octopus:
1 medium yellow onion, roughly chopped
1 celery rib, roughly chopped
1 medium tomato, roughly chopped
One 2-pound octopus, cleaned, head and beak removed
2 tablespoons rendered beef fat
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
One 14-ounce can crushed tomatoes
For the Pasta:
⅓ cup panko (Japanese bread crumbs)
2 tablespoons plus 1 teaspoon olive oil
1 pound short-cut pasta (such as campanelle, garganelli or fusilli)
2 garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
1. Make the beef butter: In a small saucepan over medium heat, combine the beef fat, garlic, rosemary, thyme and bay leaf. Cook until the garlic turns light golden brown, 2 to 3 minutes. Strain the beef fat through a fine sieve and discard any solids. Let the beef fat cool to room temperature then chill until ready to use.
2. Remove the beef fat an hour before using to allow it to come to room temperature. In a stand mixer, combine the beef fat, butter and soy sauce mix until well incorporated. Makes ½ cup.
3. Make the octopus: In a food processor, pulse the onion, celery, tomatoes and garlic until very finely chopped. Set aside.
4. Make an ice bath and set aside. Bring a large pot of salted water to a boil. Blanch the octopus for 5 minutes, then transfer to the ice bath and submerge the octopus until chilled.
5. Remove the octopus and pat dry. Cut into ½-inch pieces. If your cutting board becomes wet while working with the octopus, wipe your board dry periodically.
6. In a large, shallow pot over medium heat, add the beef fat. When the beef fat is hot, add the onion-tomato mixture and red pepper flakes. Season with salt and pepper, and cook, stirring often, until the vegetables are completely softened and any excess liquid has evaporated, 8 to 10 minutes. Add the tomato paste and cook until the mixture begins to caramelize, 4 to 5 minutes. Add the red wine and reduce by half, 10 to 12 minutes.
7. Tie the thyme and bay leaf together using kitchen twine. Add the crushed tomatoes, thyme and bay leaf to the pot and bring to a simmer. Add the octopus and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally, until the octopus is tender and the sauce has reduced to 2½ cups, around 2 hours. Taste and season with fish sauce, if needed.
8. Make the pasta: Preheat the oven to 350°. In a small bowl, toss the panko with 1 teaspoon olive. Toast the bread crumbs on a parchment-lined sheet tray until golden brown, 5 to 6 minutes. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, 7 to 8 minutes depending on the pasta's shape. Drain, reserving ½ cup pasta cooking water.
9. Meanwhile, place a large skillet over medium-high heat and add the remaining olive oil. When the oil is hot, add the capers, garlic, red pepper flakes, red onions and green olives and cook, stirring often, until the garlic is light golden brown and the onions are very soft, 6 to 8 minutes. Add the pasta, braised octopus and reserved pasta cooking water, and cook until the pasta and the sauce come together, 4 to 5 minutes. Add 3 tablespoons beef butter and toss to combine.
10. Divide the pasta among bowls and top with toasted bread crumbs, mint and lemon zest.
Easy Grilled Beef Steak with Garlic Butter
Here’s a steak recipe for your Foreman Grill that you’ll make again and again. It uses simple ingredients, is fast to prepare, and is so juicy and tender you won’t believe it’s not from a fancy restaurant. The garlic butter will make the steak absolutely melt in your mouth with delight. This is a must try!
Making delicious quesadillas using your George Foreman Grill could not be easier. This recipe only uses a few ingredients and can be made in just minutes. You can use your own chicken or use the recipe right here on the site for a tasty grilled chicken.
Grilled Shrimp with Garlic Butter
This shrimp recipe is just what the name says – unbelievable! You’ll absolutely love how easy it is to make and with the garlic butter – oh my goodness it will melt in your mouth!
Boneless Skinless Chicken Breast
This recipe for Easy Grilled Chicken Breast includes all the basics for making boneless skinless chicken breast on your Foreman Grill. Add your own favorite seasonings, herbs and spices and this starter recipe becomes a custom favorite.
Easy Foreman Grill Tilapia
Tilapia one of the easiest fish dishes to make on your Foreman Grill. This recipe uses the basics for making grilled tilapia. The one exception is the smoked paprika. It’s a wonderful addition and adds a nice smoky flavor that you’d normally get from an outdoor grill. Once you try this recipe on your Foreman Grill, you’ll find yourself making it again and again.
Pub Burger Recipe
A big juicy burger is a specialty of many pubs and grills around the world. There’s just something about a pub burger that excites the senses. Making a juicy and delicious pub-style burger on your George Foreman Grill is easy and takes only a few basic ingredients.
Brown Sugar Grilled Pork Chops
Here’s an amazing recipe that takes easy grilled pork chops to an all new level. The sweetness of the brown sugar perfectly accentuates the flavors of the pork for a taste explosion!
Foreman Grill Waffles
Let’s get back to basics with a good old fashioned waffle recipe and make steaming hot, fresh waffles using the George Foreman Grill with the removable waffle iron plates inserted.
Easy Sirloin Steak
Making steak on your Foreman Grill is both easy and delicious. You can make tender, juicy, and delicious steaks, despite the common misconceptions. Give this easy recipe a try. You won’t be disappointed!
Tandoori Octopus & tuna crudo with preserved lemon relish
I am a great fan of a p’tit apéro, the aperitif, and especially of the things that come along with it. It is such a nice start to a dinner, a get together: everyone relaxes (especially the host, i.e. me), has a chat, a sip and a nibble or two. Olives & nuts are beloved classics but to a taster-greedy person like me, anything from the Hors d’œuvres or Tapas department is the Non plus ultra. A small plate of this, one bite of that, a spoonful of something else, a nibble here, a taster there – I am in heaven.
Which brings us directly to Inaki Aizpitarte. Trust a Basque chef with highly revered restaurants in Paris to conjure up irresistible French-Basque tapas hybrids (in/for Bon Appetit): Sliced cured duck breast instead of Iberico ham, a trio of fantastic anchovies, olives and tangy green Guindilla peppers, fiery orange Tandoori-spiced octopus coins.
The jewel coloured octopus got served at a supper with friends, next to a tuna crudo (raw tuna slices), an incredible smoked pimenton & preserved lemon relish (inspired by another Aizpitarte recipe) to go with both & we have added ‘simple’ broad bean bruschette to balance those intense flavours. Continue reading &rarr
Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter
Roasted vegetables need not be boring or plain. Take Diana Henry&rsquos roasted Indian-spiced vegetables with lime-cilantro butter as proof. The Indian-inspired dish from her new cookbook, From the Oven to the Table, is rich with heady spices and can be made in practically no time.
&ldquoThe next time you crave Indian takeout (usually, for me, on a Friday evening when I&rsquom exhausted),&rdquo Henry writes, &ldquomake this instead. You just need to slice some vegetables, then it&rsquos 25 minutes in the oven. It is the simplest, loveliest dish: beautiful (the color of the vegetables, especially with the red-and-green-flecked butter melting over them), earthy and aromatic.&rdquo
Henry calls for whole cumin and coriander seeds, which are more fragrant and flavorful than ground. If you don&rsquot have a mortar and pestle or a spice grinder, you can crush the spices with the back of a knife, a skillet or a sheet pan.
&ldquoServe it with plain yogurt (Greek yogurt is too creamy you want something acidic to cut the sweet vegetables) with nigella seeds sprinkled on top and some chutney (fresh or store-bought),&rdquo she continues. &ldquoYou don&rsquot really need more starch, but warm naan bread is good too.&rdquo
Well, we&rsquove never said no to naan.
Excerpted with permission from From the Oven to the Table by Diana Henry, published by Octopus Books, 2019.
⅔ pound small waxy potatoes, scrubbed and quartered
3 medium-small cooked beets, halved
6 long, thin carrots, halved (or 3 large carrots, quartered, if you can’t find thin)
One 2¼-pound cauliflower, broken into florets with the leaves
3 parsnips, halved lengthwise
3 garlic cloves, finely grated
Sea salt and freshly ground black pepper
2 teaspoons coriander seeds
Plain yogurt and chutney, to serve
5 tablespoons unsalted butter, at room temperature
1 red Fresno chili—halved, seeded and finely chopped, or ½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh cilantro leaves
Finely grated zest of 1 lime, plus a squeeze of lime juice
1. Preheat the oven to 425°F. Gather a very large roasting pan or a half sheet pan with a lip around the edge (18 by 13 inches) or use a couple of smaller pans. Put the pan or pans in the oven to heat up.
2. Put all the vegetables in a very large bowl add the garlic and oil, then season with salt and pepper. In a dry frying pan over medium heat, toast the cumin and coriander seeds until fragrant, about 1 minute. Using a mortar and pestle or a spice grinder, grind the toasted cumin and coriander with the turmeric. Add the spices to the bowl and toss to coat. Remove the hot pan or pans from the oven and spread the vegetables on them. Roast until tender and golden, 20 to 25 minutes, tossing the vegetables halfway through.
3. In a small bowl, mash the butter together with the chili, cilantro, lime zest and lime juice.
4. When the vegetables are ready, either transfer them to a warmed broad, shallow bowl or serve them in the pan in which they were cooked. Dot pats of the butter all over the top and allow it to melt. Serve with plain yogurt and chutney.
Roger Mooking’s Kitchen Playlist
Roger Mooking isn’t just a star chef on the Cooking Channel — he’s also a soul musician. After partnering with Mooking for the special show Red, White & Grill, we asked the creative powerhouse to combine his two passions, coming up with a playlist to go along with his new recipe, Tandoori-Style Octopus with Fennel Slaw .
Check out the playlist and his inspiration below, then scroll down for the full recipe. Then, start cooking (and dancing)!
“Escapism (Getting’ Free)” by Digable Planets
“Still Hanging On” by Lee Fields & The Expressions
Mooking says: “I picked these songs to go with this dish because most of the guests were taking a leap, trying octopus for the first time. I felt they could use some encouragement (escapism, hanging on and good swimming to honor the octopus). Plus, they are all just feel-good songs to match how that dish is: simple, tasty and refreshing.”
Tandoori-Style Octopus with Fennel Slaw
This recipe is the creation of chef Roger Mooking. To defrost octopus, unwrap and place in a bowl, then cover and refrigerate overnight. Rinse under cold running water and drain. Try simmering octopus in liquids other than water, such as wine or olive oil, to impart additional flavors.
6 headless pieces octopus, each 1 lb., frozen and cleaned
For the tandoori marinade:
1 Tbs. ginger, finely chopped
2 tsp. cracked black peppercorns
3 whole allspice, seeds ground
3 cardamom pods, seeds ground
1 celery stalk, finely shaved on a mandoline
1 fennel bulb, finely shaved on a mandoline, plus 1/4 cup loosely packed fennel fronts reserved for garnish
1/4 white onion, finely shaved on a mandoline
1 Tbs. extra-virgin olive oil
Grapefruit segments for garnish
Sea salt flakes, such as Maldon , for garnish
To prepare the octopus, place the octopus in a pot large enough to fit comfortably and add the vinegar, peppercorns, garlic, bay leaves and onion. Add enough water to cover, set over medium-high heat and bring to a boil. Immediately reduce the heat to a slow simmer and skim off any foam from the surface with a ladle. Simmer until the octopus is knife-tender, 45 minutes to 1 hour. Remove from the heat and let cool to room temperature in the pot with the liquid.
To prepare the tandoori marinade, in a bowl, combine the yogurt, garlic and ginger and let stand for 15 minutes to mellow the raw garlic.
Meanwhile, heat a dry fry pan over medium heat and add the paprika, peppercorns, coriander, cumin, turmeric, allspice and cardamom. Toast until the spices are aromatic, shaking the pan frequently to avoid burning.
Stir the toasted spices into the yogurt mixture and let stand so the flavors can come together, about 10 minutes. Separate half of the tandoori marinade and reserve for serving.
Remove the octopus from the cooking liquid and add the octopus to the remaining tandoori marinade. Refrigerate until ready to grill.
Meanwhile, make the fennel slaw: In a saucepan, combine the pear vinegar, red wine vinegar, honey, salt, fennel seeds and water. Bring to a boil, and then remove from the heat and add the celery, shaved fennel bulb and onion. Let steep until the liquid cools to room temperature.
Just before serving, in a bowl, toss the fennel fronds with the olive oil. Drain the cured vegetables and transfer to the bowl. Toss well until combined.
Preheat a Kamado-style grill to 500°F.
Remove the octopus from the marinade (discard the marinade). Sprinkle the octopus with kosher salt and grill on the lowest rack until crispy at the ends and the flesh is heated through. Transfer to a cutting board and cut the large tentacles into individual pieces, and then in half crosswise. The smaller tentacles can be left whole. Scatter the octopus on a plate and top with the fennel slaw in a row down the middle. Garnish with grapefruit segments, lime wedges, sea salt and the remaining tandoori marinade. Serves 4 to 6.