Top tips for prepping and cooking octopus
There’s no denying that octopus looks like an intimidating ingredient. It’s certainly not an animal you’d want to encounter in the open sea. However, despite all outward appearances this rubbery creature is quite simple to prep and cook. So if you’ve always felt a bit hesitant to tackle the octopus, our tips will help you ensure tender, moist and delicious octopus every time.
Preparation
Octopus is tough but an easy way to tenderise it is to simply freeze and defrost it. The freezing and defrosting process causes moisture from the muscle to expand and burst the cell walls, which softens the meat. If you feel like fresh octopus or just want to ensure it’s extra tender, beat it with a meat tenderiser or slap it on the kitchen bench continuously for at least 40 times, that is according to the Mediterranean’s and they do know their octopus. Remember you don’t have to use excessive force, the aim is to tenderise not pulverise!
With the octopus lying flat, hold up the tentacles from the body and slice it off at the base. It might look difficult but a sharp knife will easily slice those rubbery tentacles. Repeat with all other tentacles.
Once finished you’ll be left with the head and the middle piece that held all the tentacles. Cut them in two and discard the hard middle piece.
Cut the head in half and remove the ink sack and innards. This step can be skipped if you’ve asked the fish monger to clean it up for you. The head should be cooked as well as the tentacles.
Cooking
Poaching the octopus should be the preliminary step before all your octopus cooking. It will ensure that your octopus is tender before you BBQ, smoke, braise, grill or eat it by itself.
Bring a large pot of salted water to simmer. Slowly lower to octopus with some tongs or hooks. All the tentacles should curl up at the same rate. Once the octopus is fully submerged, adjust the temperature so the water is steaming but not bubbling. Cook for approximately 30 to 45 minutes or until tender (able to be pierced with a fork). Remove from water. You can even remove skin by rubbing the legs.
Now enjoy the octopus like you wish whether you want to BBQ it, grill it or throw it in a salad. You can store cooked octopus in the fridge for 2 to 3 days, which is perfect if you want to prep the octopus first before a summer barbeque with friends and family.