Then it just comes down to how you cook it. But if you are lucky enough to get fresh octopus, freezing it overnight or for a few days will break down it’s proteins and help tenderise the meat. Most octopus you buy come frozen so no need. The Greeks have a habit of throwing their freshly caught octopus against rocks and I think the Japanese just eat them live ?Īctually, the way I tenderise octopus is to freeze it overnight.
The Italians keep their octopus tender with a wine cork in the pot, the Spanish dip the octopus in boiling water three times before submerging. For every nation there is a method they swear by to keep the octopus tender.
#FRIED OCTOPUS HOW TO#
The big debate on how to tenderise an octopus, how to cook an octopus without it being tough. My favourite way on how to cook octopus is to either have grilled octopus or barbecued octopus, the contrast, of slightly chewy gelatinous octopus with a charred exterior is exquisite. Octopus can be eaten braised, you can roast octopus, or serve chilled. If octopus is cooked properly these fluid colour changing beasts from the deep are tender, succulent and delicious. How you cook octopus makes all the difference.
The usual reaction to eating octopus is that it is tough and chewy – not true. So, how to cook octopus? Octopus or Octopi which gets it’s name from the Greek Octo-bothi (eight footed) is about as old as they come. Cephalopods have been in existence for 500 million years.īesides a plethora of connotations, meanings and history the one thing I really know about Octopus is they taste great! The Mediterraneans have been cooking these eight-legged sea creatures for centuries (as have Asia, Pacific Islands, in fact pretty much everyone who has some water near them). **Please check your junk mail folder if not received yet* Please click the link and start receiving recipes!
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