The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.
Ingredients
6 Servings
1
2
1
2
3
Preparation
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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.
