Tandoori Octopus

• 1 2-pound whole octopus, cleaned, or 1-pound precooked octopus tentacles
• 2 tablespoons coarse sea salt or kosher salt
• 1 tablespoon white peppercorns
• 2 tablespoons peanut or vegetable oil
• Kosher salt
• 3 teaspoons tandoori powder or seasoning

DIRECTIONS

1. Let’s get therapeutic. Massage the octopus with sea salt for season, then rinse 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.
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 1/2″-thick pieces.
3. Heat 1 tablespoon 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 1 1/2 teaspoons tandoori powder and toss to coat. Wipe out skillet and repeat with remaining oil, octopus, and tandoori powder.

If you’re into travel & leisure, then you must shirley know 5-star hospitality…being catered to like an over-privileged tv reality star or a Hollywood actor. Aww, that’s living.

But if you’re staying for a home-cation and 5-star catering isn’t available, you shouldn’t deny your taste buds from enjoying luxurious delicacies.

We hope you enjoy this recipe inspired by a traveler that slept where James Bond from Octopussy stayed at. How exciting!!

This recipe was inspired by Benjamin Gilmour's story:

The Maharaja of Sydney | Udaipur, India