How To Cook Octopus | On the Table w/ Eric Ripert | Hooked Up Channel

Prepare a broth using ham, celery cut in small pieces, half an onion, garlic, black pepper, paprika, and parsley.

Cook the broth for about 1 hour.

Tenderize the octopus by massaging it or using a pre-tenderized one.

Add the octopus to the broth and cook for about 45 minutes until it shrinks and becomes tender.

Check the octopus for tenderness by touching one of the tentacles; it should be soft.

Gently take the octopus out of the pot and place it in a bowl, separating the head and tentacles.

Slice the octopus into pieces about half an inch thick to maintain texture.

Arrange the octopus slices on a plate in a circular pattern, starting from the center.

Season the octopus with black pepper, a tiny bit of salt, and paprika for smokiness.

Drizzle with olive oil and add lemon juice or cherry vinegar for acidity.

Spice Level: