Don’t be intimidated by its eight tentacled legs: octopus is actually a quick and easy dish to prep. It's also light and requires very little time at the stove, making a perfect summer meal. Serve it tapas-style with your fave white wine or with a light salad as part of a full meal. Click on for tips, tricks, and recipes!
Step 1: Clean Your Octopus
Most often you will find octopus frozen and pre-cleaned in your supermarket’s freezer aisle. If, however, you purchase fresh or whole frozen octopus, you may be required to clean it. Make sure to remove the beak at the base of the body by cutting around it and popping it out. Also be sure to remove the tough middle and head from the octopus body, leaving only the tentacles to be prepared.
Step 2: Prepare for Cooking
Once you have your octopus cleaned and the tentacles separated from the body, cut the tentacles into your preferred size for serving. If you have a smaller octopus, you can leave the tentacles whole (seen here). Then thoroughly clean the tentacles with water, making sure to remove any residue.
Step 3: Cook your Octopus
There are many ways to fry an octopus but a simple method is by boiling. Fill a dutch oven or stockpot 2/3 full with water and aromatics like leek, onion, carrot, parsley, thyme, and peppercorns. (These can be switched out with any aromatic vegetables and herbs – however you prefer your octopus flavored.) Bring to a boil for 5 minutes to steep the ingredients. Add the octopus to the water and bring to a boil. Cover and cook until tender, anywhere from 20-45 minutes. Keep testing the meat until it falls off your fork.
Step 4: Serve!
Once tender, octopus goes great with rice, on a salad, or on its own! Drizzle with some olive oil and you’re good to go. Enjoy!