Tandoori Octopus by Chef Ludo Lefebvre.

Bonjour. Welcome to Ludo La Maison. Today, we are going to do a tandoori octopus with yogurt and cauliflower. It's not a very classic combination, tandoori paste with octopus, but it was one of my famous dish I was doing in my pop-up restaurant called Ludo Bites. People really love that dish. So here we have octopus. It's very, very difficult to find fresh octopus. So this one was frozen, and it's from Spain. So octopus take at least two or three hour, you know, to tenderize and to cook. What is the secret to a tender octopus? Just cook it, cook it, cook it until it's cooked. That's it. Everybody ask me if I have a secret. No. Stop to the story to say, oh, my husband say, I need to beat up the octopus nine times. My friend say, you need to put the octopus in the washer to tenderize the octopus, you know what I mean? I don't take the octopus and drive the car, you know, on the octopus. No need to beat up the guys, you know? It's already dead. All this thing, it's just, it's a myth. In bell casserole, le creuset. Why le creuset? Because they're the best. Put it all. I'm going to prepare my garnish. Onions, celery branch, carrot, garlic. Octopus, octopus. Bon. Big mircois. And carrot. Garlic head. So now, we're going to cook all our vegetable. Garniture aromatique, we call it. Okay, so I put here. We're going to cook them until they're a little al dente and get a nice, translucent color. Voila. I did not grow up eating a lot of octopus. Not at all. But I remember when I was young, I loved to catch octopus. Every summer, I was going to surf for friends in Antibes. And I buy a spur. I call this thing a spur gun. I buy a spur gun. I really buy a real spur gun. I was so young. I was like, maybe, I mean, 16 years old. I can really hurt somebody. Go in the water next to the swimmer with my spur gun. Normally, you're supposed to be like 200 meter far away. I mean, crazy. I mean, with my spur gun. The ---- I did when I was a kid is crazy. Where I was going to the beach, it was a lot of rock. And around the rock, it was a lot of octopus. I mean, it's beautiful. When you see them in the water, it's pretty amazing to see that. They're so scary, ugly when I was young. So I really want to kill them. Never get one. So, you know, never. But I never give up. Sh-poo! Never. They're just so fast. Thank God, I never get also legs from the people. So now we're going to get the octopus. I remember when I was in the kitchen in France, somebody did a joke about a new student. And when you knew, of course, they do a lot of trick on you. But one of the cook take the octopus and put the octopus on the head of the student. The student was covered everywhere. We don't see his face anymore, and he was covered by octopus. What happened in the French kitchen stays in the French kitchen. So I'm going to add a little bit of water. So regular water from Italy, Pellegrino. And I will put a little bit of wine, okay? White wine. For my wife tonight, I need to keep a glass. I know she loves Chablis. We don't put any salt, because of course the octopus is already salty. So the water keeping man is going to reduce. So if the water reduce, the water is going to get more salty. The octopus weight between six pound to eight pound. So I will recommend to cook it for at least two hour and a half, three hour. Cover it. Voila. And now I'm going to show you how to do the marinade. Tandoori paste. I go to my little Indian store and have this little mix which I love. The flavor are amazing. Put our tandoori paste in the bowl. Two tip of miel, honey. The honey is going to make a nice caramelization when we cook the octopus. Little bit of tomato sauce. And some molasses. Molasses, sorry. And now we're going to mix everything. And that is going to be our marinade. It's good. Boom. Okay, so I'm going to check the octopus now. It's good. I'm going to check just to make sure with a knife. Yeah, it's tender. Very, very tender. See how it shrink? It's crazy, huh? So voila, our octopus is ready now. We put the octopus here. So what I do at the restaurant, I'm cutting the legs here. Oh yeah, so tender. So at the restaurant I caramelize the legs and I do a salad with the rest. And now I'm going to take my legs in the marinade. Mix them very well. You can marinate that six hour or you can marinate that overnight. It will be much better, you know? Now we're going to grill the octopus. We marinate some, okay, in advance. So this is the one. So you can see the tandoori paste really coat the octopus. A little bit of rapeseed oil in my grill. Pepper tower. Grace? The assistant. Grace, don't go away. Voila. On the grill. Now we're going to give a nice, nice, nice coloration. Each side, at least a good five minutes. Boom. Now we're going to do a little slaw with Greek yogurt, goat yogurt, cauliflower, and grapefruit. I'm going to take our cauliflower. Take off all the ribs here. And I'm going to cut florets. And slice the cauliflower on the model. Very thin, I'll show you the side. Now I'm going to show you how to cut the grapefruit. Take off all the white. The white is very bitter. So this technique, we call it pelé à vif. It's a French technique. And now, cut the grapefruit. Take just the best part, the supreme. A little bit of salt. White pepper. And now, it's time to plate. One cuillère de yogurt. And now we're just taking our octopus. Voila, I'll just put one leg, you know. I'll put two. Generosity. Olive oil. Just to make a little bit shiny. Grapefruit skin. Voila, tandoori grilled octopus with yogurt, cauliflower, and grapefruit. Le meilleur moment, la dégustation. Oh yeah, very tender, guys. Pretty good. I'm happy with that. That's good, sorry. Never talk with your mouth full. That's what my dad told me all the time.