Tandoori Octopus with Yogurt, Cauliflower and Grapefruit

For the octopus

2 tablespoons grapeseed oil

1 onion, coarsely chopped

1 carrot, peeled and coarsely chopped

1 celery stock, coarsely chopped

1 head of garlic, halved horizontally

3 fresh thyme sprigs

8 cups water

4 cups dry white wine

2 large octopus (about 2 pounds each), rinsed

2 tablespoons olive oil

Kosher salt

Freshly ground white pepper

Marinade

1 1/4 cups jarred tandoori paste

1/4 cup tomato sauce

1 1/2 tablespoons honey

1 tablespoon molasses

1 tablespoon sherry vinegar

Yogurt Sauce

1/3 cup goat milk yogurt

1/3 cup Greek yogurt

Kosher salt

Garnishes

1 large pink grapefruit, supreme

1/4 head cauliflower

Kosher salt and freshly ground white pepper

Olive oil

Fleur de sel

First, prepare the octopus. In a round Dutch oven set over medium-high heat, heat the grapeseed oil. Add the onion, carrot, celery, garlic and thyme and saute until the onion is translucent, about 5 minutes. Add the water and wine and bring to a simmer.

Add the octopuses and bring the liquid to a near simmer, then reduce the heat to low. Cover the octopuses with a small weight so they are submerged, and simmer very gently for about 2 hours, or until a small knife glides easily through one of the octopus’ arms. Never allow the water to boil or the skin will fall away. Slow and gentle is the key.

Remove the octopuses from the cooking liquid and let cool. Discard the cooking liquid. Cut each of the 8 octopus legs away from the head; discard the head.

To marinate the octopus, mix all the marinade ingredients in a large bowl to blend. Add the octopuses’ legs and toss them to coat completely. Refrigerate for 6 hours.

Meanwhile, to make the sauce, mix the yogurts in a small bowl to blend. Season to taste with salt. Cover and refrigerate.

To prepare the garnishes, cut the grapefruit segments into small dice and set aside. Remove the stems from the cauliflower florets. Using a mandoline, cut the florets into 2-inch-thick slices.

To sear the octopus, in a large cast-iron skillet over high heat, heat the olive oil. Remove the octopus legs from the marinade and lightly shake off the excess marinade; the octopus should still be well coated. Add the octopus legs to the hot skillet and cook for about 3 minutes per side, or until almost black. Transfer to a cutting board.

To serve, spoon about 1 tablespoon of the yogurt sauce into the center of each of eight plates. Mix the grapefruit and cauliflower in a bowl and season to taste with salt and white pepper.

Place about 1 tablespoon of the grapefruit mixture on top of the yogurt on each plate. Cut each octopus leg into 3 pieces and arrange them on top of the grapefruit mixture. Lightly drizzle with olive oil, sprinkle lightly with fleur de sel, and serve immediately.

(Recipe excerpted from the cookbook “LudoBites” by Ludo Lefebvre, pages 334-336, published by HarperCollins, 2012)

(Photo courtesy of Chloe Crespi)