Preparing Octopus

After cleaning, octopus and large squid must be tenderized by pounding, or parboiling for 30-40 minutes in court bouillon.

1. With a large, sharp knife, cut right through the body of the cleaned octopus to separate it from the tentacles.

   

2. Pull open the body sac and locate the innards.

   

3. Push the body sac inside out through the orifice in the head.

   

4. Cut away the eyes and innards; then locate the hard “beak”.

   

5. Push the “beak” through to the other side and cut it away.
6. With your hands, peel the skin from the body pouch and tentacles of the octopus.

   

7. If necessary, loosen the skin by parboiling the octopus for 2 minutes, then peel it away with your hands. To tenderize the flesh, pound it with a mallet for a couple of minutes on each side.