Tandoori Octopus with Yogurt Cauliflower and Grapefruit
Ingredients
- 2 tablespoons grapeseed oil
- 1 onion, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 head garlic, halved crosswise
- 3 thyme sprigs
- 8 cups water
- 4 cups dry white wine (such as Sancerre)
- 1 (6- to 8-pounds) octopus, cleaned
Instructions
Tandoori Octopus with Yogurt, Cauliflower, and Grapefruit serves 8 original recipe by Food & Wine.
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