Preparing Octopus

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Most of the octopuses sold today have already been cleaned and tenderized. They can become tough when cooked, so try to find the variety with small heads and long tentacles as these are generally the most tender. If the octopus is not already cleaned you will have to gut it, remove the eyes, beak and skin and tenderize it before cooking, as shown here.

Octopuses can be fried, stuffed and stewed or grilled over a barbecue. Little ones are best fried in olive oil.

Cut the body from the tentacles, and discard the contents of the body sac, including the innards and ink bag, if you are not using it for a sauce.
Push the body inside out and cut away the eyes and beak and discard. Wash the head tentacles under cold water, then blanch them in boiling water for 5-10 minutes.
Drain and rinse well under cold water, then peel off the skin and the thin membrane underneath. Tenderize the octopus by beating it against the sink or on a large chopping board about 40 times. It is now ready for cooking.