Octopus and Squid

Octopus needs careful cooking and should be tenderized before cooking if it is not to be rubbery. Fishermen in the Mediterranean, when they have caught and killed the octopus, beat it against a rock to tenderize it. Thumping it with a rolling pin will do the same, or you can leave it to your fishmonger. In Galicia, I learned that you can also tenderize octopus by putting it in the freezer for 3 days and then simmering it for 28 minutes precisely.

Squid is rather easier to prepare and is a more tender fish anyway. It is well worth trying squid if you have never had it before. When cooked, the flesh is white and firm, yet tender, with a very sweet, pleasant flavour. And, of course, it has no bones. You can often buy it ready prepared, that is cut into rings which are excellent for paella or deep-frying. Alternatively, the uncut, cleaned out squid bodies are perfect for stuffing. If you clean them yourself, however, you can extract the ink sac, and use it to add to the sauce.