How To Cook Whole Octopus

octopus

💰Cheaper: squid

Squid offers a similar texture and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing necessary fat.

paprika

💰Cheaper: smoked paprika

Smoked paprika can enhance flavor without adding calories.

sea salt

💰Cheaper: table salt

Table salt is a cost-effective alternative with similar seasoning properties.

Bring a large pot of water to a boil.

Add salt sparingly to the boiling water.

Dip the octopus tentacles four or five times in and out of the boiling water for a few seconds to straighten them.

Completely submerge the octopus in the pot.

Reduce the heat and cover the pot, simmering just below the boil until tender.

Test for doneness by inserting a paring knife where the head meets the legs; it should slide in easily.

Start checking for doneness after 45 minutes, as larger octopuses will take longer.

Allow the octopus to cool in the cooking liquid, then remove and chill until ready to serve.

Separate the tentacles into individual pieces and cut out and discard the section of the head with the eyes.

Cut the tentacles crosswise into half-inch thick rounds.

Arrange the octopus on a platter with boiled potatoes.

Dress the dish with olive oil, salt, and pimenton.

Optionally, sear the cooked octopus legs whole on a grill or Plancha.

Pair with grilled fennel, fresh tomatoes, chopped parsley, and Sherry vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens