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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

Description

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 Oi

Williams-Sonoma