Chef Ludo Lefebvre first made this Tandoori Octopus at his pop-up restaurant in Los Angeles, LudoBites. A customer favorite, this unusual combination of flavors comes together for a surprising but delicious dish. With deep, smoky flavor from an overnight marinade in tandoori paste and a quick few minutes on the grill, the octopus is tender throughout with a crisp exterior. Ask your fishmonger for whole octopus. Frozen is fine, too—simply defrost it in a bowl of room-temperature water. Recipeexcerpted from the cookbook LudoBites by Ludo Lefebvre, pages 334-336, published by HarperCollins, 2012.