Tandoori Style Octopus with Fennel Slaw - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Six 1-pound headless pieces octopus, frozen and cleaned
- 1/2 cup sherry vinegar
- 2 tablespoons black peppercorns
- 6 cloves garlic, smashed
- 3 bay leaves
- 1 onion, chopped
- Kosher salt
Instructions
- For the octopus: Place the octopus in a pot large enough to fit comfortably and then add the vinegar, peppercorns, garlic, bay and onions. Add enough water to cover and bring to a boil over medium-high heat. Immediately reduce 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.
- For the tandoori marinade: Combine the yogurt, garlic and ginger in a bowl and let sit for 15 minutes to mellow the raw garlic.
- Meanwhile, heat a dry skillet over medium heat and add the paprika, peppercorns, coriander, cumin, turmeric, allspice and cardamom and toast until aromatic, turning the pan frequently to avoid burning.
- Stir the toasted spices into the yogurt mixture and let sit so the flavors can come together, 10 minutes. Separate half of the tandoori marinade and reserve.
- For cooking the octopus: Remove the octopus from the liquid, add to the remaining tandoori marinade and refrigerate until ready to grill.
- Preheat the grill to 500 degrees F.
- Sprinkle the octopus with 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 on a plate and top with the Fennel Slaw in a row down the middle. Garnish with grapefruit, lime wedges, sea salt and the remaining tandoori marinade.
- Combine the pear vinegar, red wine vinegar, honey, salt, fennel seeds and 1 cup water in a saucepot. Bring to a boil, and then remove from the heat and add the celery, fennel and onions. Let steep until the liquid cools to room temperature.
- Right before serving, toss the fennel fronds with the olive oil in a clean bowl. Drain the cured vegetables and transfer to the bowl. Toss well until combined.
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