Photo: Mike Kenneally
Tandoori-Style Octopus with Fennel Slaw
30 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
621
Calories
24g
Protein
16g
Fat
100g
Carbs
Counts 21 of 25 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Octopus | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 headless pieces octopus, each 1 lb., frozen and cleaned
- 1/2 cup sherry vinegar
- 2 Tbs. black peppercorns
- 6 garlic cloves, smashed
- 3 bay leaves
- 1 onion, chopped
- 1 cup yogurt
- 1 Tbs. garlic, pureed
- 1 Tbs. ginger, finely chopped
- 1 Tbs. paprika
- 2 tsp. cracked black peppercorns
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 3 whole allspice, seeds ground
- 3 cardamom pods, seeds ground
- 1/2 cup pear vinegar
- 1/2 cup red wine vinegar
- 1 Tbs. honey
- 1 Tbs. kosher salt
- 1 tsp. whole fennel seeds
- 1 cup water
- 1 celery stalk, finely shaved on a mandoline
- 1 fennel bulb, finely shaved on a mandoline, plus 1/4 cup loosely packed fennel fronds reserved for garnish
- 1/4 white onion, finely shaved on a mandoline
- 1 Tbs. extra-virgin olive oil
- Kosher salt, to taste
- Grapefruit segments for garnish
- Lime wedges for garnish
- Sea salt flakes, such as Maldon, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes