How can you tenderize an octopus before cooking?

Question

It has come to my knowledge that freezing an octopus can aid in the tenderization process prior to cooking it. Is there any truth to this, and how does it function?

Answer 1

Thx chef for another amazing free tips!

Answer 2

My favourite way of cooking the octo is to cut it into large pieces, dunk them in a beignet dough and then deep fry them. Sprinkle with chopped parsley and sea salt, and serve with toasted flat breads, garlic butter and copious amounts of ice cold white wine. Nothing better on a warm summer evening.

Answer 3

I love love love octopus in any variation (living in Spain obviously has a lot of perks), but my favourite recipe of all time is the one by Food Wishes' Chef John (you can search for the title "Spanish-Style Braised Octopus"). For home cooks, it's unbeatable! But don't be jealous guys, your content's friggin' phenomenal, too :)

Answer 4

Last year for the very first time I eat an octopus, how they cook it is quite simple, they boiled it then they fried it, eat it with rice, veggies, and a fresh chili (crushed, like lots of them), best thing ever, not really a restaurant quality since I eat it in a fisherman's house (he hunted those octopus by himself) in a relatively isolated village by the coast but because all of them are fresh it's very tasty.

Answer 5

Totally agree with the freezing aspect. Another way to do them is fry the tentacles like frying 2 lbs of bacon. Throw the whole mess chopped up in a heavy pot, and stir, stir, stir. After tender throw under broiler to get some char serve w/ lemon and perfect Greek style octopus.

Answer 6

I love the detail

Answer 7

So cool how the octopus does that

Answer 8

This is insane! Nice tips for this hard-to-get-playing ingredient, love it

Answer 9

Extra extra points for taramosalata!!

Answer 10

I had a Spanish version once, a restaurant I went to had a theme of Europe each month, I went during their Barcelona night.

Answer 11

Looked amazing!

Answer 12

You guys are genius thank you for sharing your knowledge.

Answer 13

Need content about Mise en place brother if you can make one. I believe it's a less talked about topic but definitely a thing that would make a service successful.

Answer 14

Grew up by the seaside, used to catch one of them once in a while. Always love them they're very good also on open fire.
I like your content learn a lot. One methodical reminder you speak very fast. for me as a non-native English speaker, sometimes it's a bit hard to understand.
Thank you.

Answer 15

When we getting that pizza dough recipe

Answer 16

That first one reminds me a lot of Michel Roux Jr.'s Octo salad

Answer 17

On top of the coal BBQ to finish, and glazed up with a bit of Paprika in the sauce, served on some Freekeh (a north African smoked green wheat grain)...

Answer 18

I want to cook this so badly, but my family would have a fit

Answer 19

Thanks chef. ❤❤❤

Answer 20

Great content.

Salutations from Belfast Northern Ireland