Fresh octopus is a delicacy prized by seafood lovers for its unique flavour and texture. But for the uninitiated, cleaning and cooking it can seem like a mystery. With a few simple steps, you can transform this fascinating creature into a restaurant-worthy dish.
Gearing Up
So you know where to buy octopus. Make sure you also know what tools you’ll need. Before you dive in, grab a sharp knife, cutting board, kitchen scissors and a large pot. You’ll also need some ingredients for cleaning: coarse sea salt, a lemon and plenty of cold water.
Cleaning the Catch
- Rinse well – First things first, rinse the octopus thoroughly under cold running water. This removes any sand or debris clinging to its skin.
- Remove the innards – Find the mantle cavity, a small sac near the head. Carefully cut it open and remove the internal organs. Dispose of them responsibly.
- Tackle the beak – The octopus has a parrot-like beak located just inside the cavity. Grip it firmly with your pliers and twist to pull it free.
- Deskin (optional) – Octopus skin is edible, but some prefer to remove it for a smoother texture. To do this, score the skin all over with diagonal cuts. Briefly blanch the octopus in boiling water for 30 seconds. The skin should now peel away easily with your fingers.
- Clean the tentacles – Each tentacle has a central mouthpart hidden inside. Flip the tentacle inside out and remove this using your fingers or a spoon. Rinse the inside of each tentacle thoroughly.
- Tenderise the beast – There are many ways to tenderise octopus. A popular method is to par-boil it. Bring a large pot of water to a boil, add the whole octopus and cook for 30-45 minutes, depending on the size. Alternatively, freeze the octopus overnight for a more relaxed cell structure, leading to tenderness.
Cooking Up a Treat
Now that your octopus is cleaned and tender, you’re ready to unleash your culinary creativity. Here are a few ideas:
- Spanish octopus with paprika – Grill the octopus tentacles until charred and smoky. Serve drizzled with olive oil, paprika and a squeeze of lemon.
- Greek-style octopus salad – Poach the octopus and chop it into bite-sized pieces. Toss with chopped tomatoes, red onion, Kalamata olives and a simple vinaigrette.
- Asian octopus carpaccio – Thinly slice the cooked octopus tentacles and arrange them on a plate. Drizzle with sesame oil, soy sauce and rice vinegar dressing. Garnish with thinly sliced radishes and scallions.
No matter your chosen recipe, remember to not overcook the octopus. It should be tender but still have a slight bite.
Beyond the Basics
Feeling adventurous? Here are some additional tips:
- The kiss of smoke – Searing the octopus tentacles after par-boiling adds a wonderful smoky depth of flavour.
- Brining for extra tenderness – Soak the cleaned octopus in a saltwater brine for a few hours before cooking. This helps lock in moisture and flavour.
- The power of the pressure cooker – For truly fast and tender results, consider using a pressure cooker to cook the octopus. Just be sure to adjust the cooking time according to your machine’s instructions.
With a little practice, you’ll be cleaning and cooking octopus like a pro in no time. This versatile seafood ingredient can be the star of countless dishes, bringing a touch of the exotic and the delicious to your table.
It’s time to impress your friends and family with your newfound octopus expertise—they’ll surely be raving about your culinary prowess!
