We can all do our part by keeping an eye on Seafood Watch’s recommendations and avoid any sources of octopus that are unsustainable. Using either a knife or kitchen shears, remove each tentacle from the octopus head. Massage it periodically during the marinating phase. Clean and prepare 20 baby squid 3. Some comments may be held for manual review. I suppose there's some infinitesimally small benefit to starting in cold water simply because it's marginally easier to put everything in the pot and let it go rather than waiting around for the water to boil. While a shorter cooking time undoubtedly would work at each of those temperatures, at that point you might as well just simmer them on the stovetop since the cooking times and results will be similar and the setup is easier. Fire up the grill. How to make marinated baby octopus Place rosemary sprigs, cloves, bay leaves and whole black peppercorns into a medium sauce pan. What it offers are reliably consistent, set-it-and-forget-it results that rival all the other methods in terms of quality. Humans have been boiling octopus for about as long as we've been eating it. Sous vide octopus. Another great way to prepare octopus, for a complete meal: Mediterranean Octopus Stew with Elbow Macaroni Discard the head, and cut the tentacles into a few pieces. Get our cookbook, free, when you sign up for our newsletter. The recipes work with both raw and cooked octopus. Some sources suggest cutting out the beak and eyes beforehand, but I find it much easier to remove those parts when the flesh isn't as slippery as it is when raw. But perhaps the realm where the octopus really vexes is in the kitchen. But there are still some ideas out there about how to make it work better. They have a complex and decentralized nervous system that allows each individual limb to register senses and make decisions independently. I didn't try all of them—massaging the tentacles with salt for 20 minutes, which is what sushi chefs do, is needlessly laborious unless you're a sushi chef. White wine of course - don't forget to keep some aside for the baby octopus recipe! It's right where the eight legs converge. Okay, we're gonna cook the octopus, and first we're gonna boil it. This collagen makes octopus flesh rubbery, at least initially. I tried out superstitious old techniques like the wine cork, as well as newer ones like sous vide. I once worked on a farm in Galicia, Spain, which should immediately signal to octopus cognoscenti that I was in serious octopus country. If you buy frozen octopus, then thaw it overnight in the fridge and cook it the next day. Use soaked wood chunks, placing them on charcoal or in a grill-safe container on a gas grill. They'll all get you there in the end. Just like squid and cuttlefish, an octopus's flesh is packed with muscle fibers and collagen, the tough connective tissue that also strengthens a mammal's ligaments and tendons. Even easier, grab a good pair of kitchen shears. Learn the magic of turning flour, butter, eggs, and water into pastry balloons. Ink sacs, slimy blobs, unidentifiable stuff that you can pull out. * And what about that plural—is it "octopuses" or "octopi"? That's nuts. Medium-size octopus: If your octopus is not very large, around one kilogram or less, it may take around 30 minutes to boil. In my experience using two different pressure cookers (a stovetop model and an electric multi-cooker), I've been able to tenderize a two- to three-pound octopus after just 15 minutes at high pressure (12- 15psi), not including the time it took for the cookers to come up to pressure. As I've written before, a pressure cooker is an excellent way to speed up the cooking time of octopus. 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