Cooking Tips

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
  • Larger octopus tend to be tough — tenderise them before cooking by pounding with a mallet or rolling pin. Some cooks claim that freezing octopus improves the tenderness, and in some countries it is not uncommon to see octopus being tenderised in a cement mixer. Your octopus is sufficiently tenderised when it no longer feels bouncy.
  • Small or baby octopus are more tender and don’t need beating or blanching before cooking. Baby octopus are perfect for barbecuing.
  • Octopus can be grilled, poached, sautéed, fried or steamed. Slow cooking over low heat makes the flesh more tender. Larger octopus should be simmered gently for about 60—90 minutes.
  • Fresh octopus will keep for 1–2 days in the fridge and for about 3 months in the freezer.