Preparation, Uses, & Tips
To prevent a minor skin rash, use rubber gloves when handling raw octopus. If the octopus hasn’t been cleaned, cut off the top of the head, scoop out and discard the interior, cut off the beak, and separate the tentacles from the head.
Octopus flesh is tough and chewy. The secret to successful octopus cookery is to marinate or precook it to tenderize the meat.
To precook, bring a pan of salted water to a boil. Put octopus in boiling water, turn down heat, and simmer until the skin can be peeled, about 30 to 60 minutes. Remove from heat and led stand in cooking water until cool.
Cut precooked octopus into 3- to 4-inch (about 7.6 to 10cm) lengths and place in a greased baking pan. Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Bake in a preheated 450°F (230°C) oven 10 to 20 minutes.
Cut precooked octopus into 3- to 4-inch (about 7.6 to 10cm) lengths and dredge in crumbs, or cornmeal or flour coating. Preheat broiler and adjust oven rack so octopus is 4 inches (about 10cm) from the element. Broil, turning once, until coating is brown and crispy and octopus is warmed through.
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut precooked octopus into 3- to 4-inch (about 7.6 to 10cm) pieces. Dip pieces in batter, drain, then slip them into hot oil. Cook until brown, two to three minutes.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.