Lunch: Tandoori Style Octopus with Fennel Slaw

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.

Share Tandoori Style Octopus with Fennel Slaw

Related recipes

PCOS Friendly Garlic Butter Naan Bread

PCOS Friendly Piadina Romagnola Recipe

PCOS-Friendly Pão de Queijo (Brazilian Cheese Bread)

PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

PCOS-Friendly Parotta (Indian Layered Flatbread)

PCOS-Friendly Pan de Bono (Colombian Cheese Bread)

PCOS-Friendly Naan Bread with Almond Flour

Belgian Waffle Style PCOS Friendly Yeasted Protein Pancakes

PCOS Friendly Christmas Cookie Ice Cream Style Pancakes

PCOS Friendly Cookie Dough Ice Cream Inspired Protein Pancakes

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now