Tandoori-bläckfisk

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant tandoori octopus brings a sophisticated touch of spice to your table, combining the tender texture of perfectly simmered seafood with the warm, aromatic notes of traditional Indian seasonings. By boiling the octopus until supple and then finishing it in a searingly hot frying pan, you achieve a delightful contrast between the soft interior and the lightly crisped, spiced edges. It is a striking dish that celebrates fresh ingredients while remaining surprisingly simple to master at home.

As a diabetes-friendly option, this recipe is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a nutritious lunch or a light dinner. The use of fragrant tandoori powder provides a deep, savoury flavour without the need for heavy sauces or sugars. Serve the sliced tentacles alongside a crisp green salad or a cooling dollop of unsweetened Greek yoghurt for a balanced, heart-healthy meal.

Ingredients for Tandoori Octopus

450g whole octopus, cleaned, or 450g precooked octopus tentacles
2 tablespoons coarse sea salt or kosher salt
1 tablespoon white peppercorns
2 matskedar jordnöts- eller vegetabilisk olja
Koshersalt
3 teaspoons tandoori powder or seasoning

How to make Tandoori Octopus

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.

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.

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.

DO AHEAD: Octopus can be boiled 1 day ahead. Cover and keep chilled.

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