I am rewriting this recipe so this grilled octopus is a work in progress. Almost ready but not quite.
Like tandoori seafood? You’ll love this spicy grilled octopus!
I love grilled octopus. Whether it be cooked in an oven, on a barbecue or in a tandoor oven, it’s always a real treat.
This spicy tandoori style grilled octopus is one of my favourite recipes for it.
Depending on where you live, you might find octopus difficult to come by. A good fishmonger will be able to get it for you.
Buy it fresh or frozen. I always freeze and then defrost fresh octopus as it helps ensure the meat is super tender.
I’m going to tell you how it’s done.
If you purchase frozen octopus, simply let it defrost in the fridge. If fresh, you need to freeze it and the defrost it.
This step is essential to achieving the most amazing grilled octopus.
Another must is boiling. Once your octopus has defrosted, you need to boil and then simmer it in water for 90 minutes.
Depending on the recipe you are following, different spices and herbs can be added to the water for addition flavour.
In this case we are going to be using tandoori spices and salt.
With that long boil that needs to be done, it might be more convenient to work ahead.
You can boil the octopus and then store it in the fridge, covered tightly with cling film for up to 24 hours.
The spice level is important.
I really like spicy tandoori octopus.
This isn’t for everyone though. If you are not keen on really spice tandoori seafood, feel free to tone it down some.
I use quite a lot of Kashmiri chilli powder but you could use less or even substitute paprika. The red colouring of both options looks and good as it tastes.
What if I don’t have a tandoor?
No worries! You can cook the octopus on skewers over a barbecue or even place it in a 200c (400f) oven for about 20 minutes or until it is cooked to your liking.
I hope you enjoy this restaurant style tandoori grilled octopus recipe. If you do give it a try, please leave a comment. I’d love to hear from you.