How To Prepare Octopus

Often thought of as an adventurous seafood item—whole octopus isn’t often found in supermarkets across the U.S. In fact, it’s rarely found fresh, frozen or canned. But across many European and Asian cultures, octopus is a common feature in home menus. Its mellow flavor compliments well with just about everything. And when done well, its texture resembles more seared steak than say, a tennis ball. Which is what we’re showing you how to do in this video tutorial with our online culinary school chef. Don’t be afraid to enjoy some delicious octopus in your home kitchen. We’ll show you how to fabricate this cephalopod and cook it to texture perfection in a step-by-step process.

1 lemon cut in half
½ cup of white wine
1 tbsp whole black peppercorns
3 garlic cloves
2 tbsp white vinegar
2 bay leaves
3 tbsp Old Bay seasoning
3 quarts of water

1. Wash the octopus under cold running water or in a bowl. Remove the beak and entrails.
2. In a large pot place the octopus, lemon, wine, peppercorns, garlic, bay leaves, Old Bay seasoning and cover with cold water by 1 inch. Bring to a boil over medium high heat. Reduce the heat to a simmer and cook the octopus until it is tender when pierced with a knife (this could take from 45 to 90 minutes depending on the size).
3. Once the octopus is cooked you need to let it rest and cool to room temperature. You can also refrigerate over night.
4. Serve the octopus to your liking with your favorite sauce.

Octopus is great served in a salad lightly dressed in lemon or vinegar.

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