How to Cook Octopus
Like an Expert
How to Cook Octopus
Like an Expert
How to Cook Octopus
Like an Expert
Getting Started
To cook a whole octopus, all you need is a pot large enough to hold the octopus, water, some seasonings, and little time.
Fill the pot with water and add aromatics and seasonings. We suggest lemon (flesh only, pith & rind removed), a quartered onion, several whole garlic cloves, a few fresh bay leaves and fresh thyme sprigs, and a handful of peppercorns. (Because of the natural salinity of the product, no salt is needed during cooking. When finishing the dish, add salt to taste.)
Once the water boils, dip the octopus tentacles four or five times, in and out of the water for just a few seconds. This will straighten them for a better-looking presentation at the end.
Simmer Away!
Completely submerge the octopus, reduce the heat, cover, and simmer just below the boil until tender. Keeping the water under the boiling point helps preserve the octopus skin and reduces odors.
How long does it take to cook octopus? It really depends on the size. The larger the octopus, the longer the cooking time. Begin testing for doneness after 45 minutes. Insert a paring knife where the head meets the legs. It should slide in easily. If not, keep simmering and test for doneness every 10 minutes.
Simmer Away!
Completely submerge the octopus, reduce the heat, cover, and simmer just below the boil until tender. Keeping the water under the boiling point helps preserve the octopus skin and reduces odors.
How long does it take to cook octopus? It really depends on the size. The larger the octopus, the longer the cooking time. Begin testing for doneness after 45 minutes. Insert a paring knife where the head meets the legs. It should slide in easily. If not, keep simmering and test for doneness every 10 minutes.
Cool, Serve & Enjoy!
Allow the octopus to cool in the cooking liquid until it's cooled enough to handle (about 30 minutes), then remove and chill until ready to serve.
To serve the octopus, separate the tentacles into individual pieces. Cut out and discard the section of the head with the eyes. The rest of the head is edible.
Make classic Galician-style pulpo gallego by cutting the tentacles crosswise into 1/2-inch-thick rounds. (If you wish, you can also cut the head into thin strips.) Arrange the cut pieces on a platter with boiled potatoes and dress with olive oil, salt, and pimenton.
Another Idea:
Sear the cooked octopus legs whole on a grill or plancha. Pair them with typical Mediterranean flavors and ingredients like grilled fennel or fresh tomatoes with chopped parsley dressed with sherry vinaigrette.
Now that you know how to cook a whole octopus, are you ready to give it a try?
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