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Cooking octopus correctly ensures tender, juicy, and delicious meat, preventing it from becoming tough, rubbery, or excessively flaky. The outcome depends on the quality of the mollusk, its size, the cooking temperature, and the subsequent resting time.

There's no single rule that applies to all types of octopus. The cooking time varies based on weight, initial consistency, and whether the octopus is fresh or previously frozen. The best solution is to check the cooking time with a fork, rather than relying solely on the indicated cooking time.

The octopus can be immersed in cold water and gradually brought to temperature, or it can be added to a pot of already hot water. In both cases, the most important thing is to maintain a gentle cooking process, avoiding over-boiling, which could damage the skin and make the texture less uniform.

How to clean octopus

If the octopus hasn't already been cleaned by the fishmonger, the innards inside the head must be removed. Gently turn the sac inside out, remove the contents, and rinse thoroughly.

The eyes and beak, the hard part located in the center of the arms, must also be removed. To remove it, simply apply light pressure from the opposite side and cut it off with a small knife.

The mollusk should then be rinsed under cold running water, paying particular attention to the suckers, where sand and other debris can remain. It's not necessary to soak it for a long time.

If the octopus is frozen, it should be thawed slowly in the refrigerator, preferably in a container that catches the liquid. Once thawed, it should be rinsed and cooked without refreezing.

Fresh or frozen octopus?

Freezing can help tenderize meat. The ice crystals that form within the tissues partially weaken the fibers, facilitating subsequent tenderization during cooking.

For this reason, a previously frozen octopus may be easier to prepare than a freshly caught one. However, this doesn't mean that frozen is always better: freshness, proper storage, and initial quality remain crucial.

Traditional practices involving prolonged pounding of the octopus served precisely to mechanically soften the fibers. In modern home cooking, freezing generally eliminates this process.

How much water to use

Octopus naturally releases a considerable amount of liquid during cooking. It's therefore not necessary to fill the pot completely, especially when using a container with a lid and a thick bottom.

For a classic preparation, pour in enough water to almost completely cover the mollusk. The water can be flavored with bay leaves, parsley, celery, carrot, onion, peppercorns, or lemon zest. Use sparingly to avoid overpowering the seafood flavor.

Salt can be omitted at the beginning and added only in the final seasoning. Octopus already has a natural saltiness, and the cooking liquid tends to concentrate. Adding too much salt to the water would therefore risk over-salting the octopus.

How to curl the ends of your arms

To achieve the characteristic curled ends, you can grab the octopus by the head and dip its arms in hot water for a few seconds. This process should be repeated two or three times before leaving the mollusk in the pot.

This step is primarily aesthetic and doesn't necessarily determine the tenderness of the meat. It helps the ends gradually contract, giving the octopus a neater and more inviting appearance.

If you choose to cook from cold water, the arms will still curl gradually as they heat up.

Cooking temperature and times

The water shouldn't boil violently. It's best to maintain a gentle simmer, with a few bubbles slowly rising to the surface. Too high a temperature can cause the skin to peel off and cook the outside faster than the inside.

For an octopus weighing about one kilogram, it can take approximately 35-50 minutes from when the water reaches a gentle boil. Larger specimens require longer, but the one-hour-per-kilogram rule may prove excessive and result in overcooked meat.

The most reliable test is to insert a fork into the thickest part of one of the arms, near the head. The tip should go in easily, without encountering any hard resistance, but the flesh should remain intact.

It's a good idea to start checking early and repeat every five minutes. Prolonging cooking without checking could make the octopus too soft or cause its surface to flake.

Resting in the cooking water

Once the right consistency is reached, turn off the heat and let the octopus rest in its own liquid, covered. This can take about 15-30 minutes, depending on the size and intended use.

Allowing it to cool completely in the water can be helpful when serving it cold, such as in a salad. However, leaving it in the still-hot liquid for too long could continue to cook it.

For grilling, it's best to remove it when it's tender but still firm, let it cool, and dry it thoroughly. This way, the surface can brown without losing too much juice.

How to season and serve it

Cooked octopus can be cut into pieces and seasoned with extra virgin olive oil, lemon juice, parsley, and a pinch of salt. It can be accompanied by boiled potatoes, cherry tomatoes, olives, celery, or grilled vegetables.

For a tastier version, you can grill the arms on a very hot griddle after cooking. A quick browning is enough to create a slightly crispy surface while keeping the inside soft.

The cooking liquid, carefully strained, can be used to flavor risottos, soups, and seafood sauces. It's a good idea to taste it before using, as it can be quite concentrated and salty.

In conclusion

To cook a tender octopus, you don't need to follow strict timings. You can start with cold or hot water, as long as you cook slowly and without bringing it to a violent boil.

For a specimen weighing about one kilogram, 35-50 minutes is generally sufficient, followed by a period of resting in the liquid. Testing with a fork remains the most reliable method for assessing consistency. Gentle cooking, resting, and a balanced seasoning result in a tender and flavorful octopus, suitable for salads, appetizers, first courses, and grilled dishes.