Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 pounds of large octopus thoroughly under cold water, then tenderize it by pounding gently with a mallet or simmering in lightly salted water for 30 minutes until slightly pliable.

2. 2

   Combine 2 Scotch bonnet peppers (seeds removed for less heat), 4 green onion stalks (chopped), 2 inches of fresh ginger (grated), 6 garlic cloves (minced), 2 tablespoons of fresh thyme leaves, 1 tablespoon of allspice berries, 4 tablespoons of lime juice, 3 tablespoons of dark soy sauce, 1 tablespoon of brown sugar, and 2 tablespoons of olive oil in a blender and process until a smooth paste forms.

3. 3

   Place the tenderized octopus into a non-reactive bowl and coat it thoroughly with the jerk marinade, ensuring all surfaces are covered, then refrigerate for at least 4 hours or preferably overnight.

4. 4

   Preheat your tandoor oven to a high temperature, around 600-700°F (315-370°C), ensuring it is evenly hot.

5. 5

   Carefully skewer the marinated octopus onto tandoor skewers and cook inside the tandoor for 10-15 minutes, turning occasionally, until it is beautifully charred and fork-tender.

6. 6

   While the octopus cooks, blend 1 ripe mango (peeled and pitted), 2 tablespoons of honey, and 2 tablespoons of water until smooth to create the mango-lime glaze.

7. 7

   Remove the octopus from the tandoor, brush generously with the fresh mango-lime glaze, and serve immediately.