From beating it against the rocks (as they do in Greece), to braising it with wine corks thrown in the liquid (like the Italians), dipping 3 times in boiling water (like the Spanish), or simply freezing and thawing the octopus – these are all tried and true techniques that should transform the tough, rubbery octopus flesh into a palatble, tender meat. There are different theories on how to tenderize the octopus meat, depending on which part of the world you are in. Alternatively, you can do both – marinade, and then grill – but I found this unnecessary.Ĭurled up and purple, after a quick dip in boiling water. At this point, you can cut it up, marinade or dress up, to serve in a cold salad preparation, or finish off on the grill to give it a nicely charred surface. Technically, your octopus is done after step 2). Yet, after awhile, a few clear steps emerged: 1) tenderize the octopus 2) cook it slowly in liquid 3) marinade and/or grill. The first time I bought octopus, I did a good amount of searching for the best ways to cook it, and the more I read, the more it seemed like going through a maze – at each intersection there are multiple routs you can take, and the end result is unknown. As I cooked the devil out of it, it transformed into a frightfully delicious, tender piece of white meat, and boy, was it worth it! How to cook octopus If I (who cannot look a praying mantis in the face without shuddering), can do it, you can do it too! In the name of that sweet and succulent, octopus grilled meat – you have to!Īpart from satisfying my photography passions, the octopus ultimately satisfied my culinary curiosity and gastronomical cravings as well. Hey, at least there was no blood, and I didn’t have to remove other organs. With its scary beak (yes, beak as in ‘bird’s beak’), which made it resemble a one-eyed monster, and its sinister look, it was an infinite source of inspiration, and since I was already in a perfectly fitting, macabre mood, we had some pretty good time – my model and I.īut after the initial courting, it was time for the gory details – chopping off the head, and removing the beak! It was a bit unnerving (especially the beak removal), but overall wasn’t too bad. ![]() I have to admit, I was so mesmerized by this creature, I took countless pictures of its overflowing body, with its curling, suction-cupped tentacles, dripping all over, in beautiful random patterns. But if you love seafood as much as I do, and if you have an adventurous mind, and explorer’s appetite, you must get over your squeamishness, and tackle this beast! You might be surprised to find out that you actually enjoy the process, especially after the end result! After all, this eight-legged, slimy creature, with its greyish, slippery skin, and a limp sac of a head, is not for the faint of heart. If cooking octopus seems a bit intimidating, or makes you squeamish, nobody can blame you.
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