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

Love octopus. Have it almost every week hehe. I live in Spain just 1 min walk from the Mediterranean.

Answer 2

This is so great and just a wonder to see how you use octopus. I come from Galicia where octopus is such an important cooking staple and I was just wondering if you are familiar with "Pulpo á feira". This dish from Spain is such a simple yet incredible delicious way to prepare octopus. Boiled to the perfect point, chopped and dressed with very good extra virgin oil, salt and pimentón de la vera. Since you did such an AMAZING job on the paella I thought you already know this dish also!! Congrats, keep it up <3

Answer 3

Dough recipe pleaseeeeee

Answer 4

Amazing tutorial really. Thank you. I love to eat octopus and cook it, fresh from the ports fishmongers…ie. Portugal. But, struggling to eat it now after reading about them.

Answer 5

I got headless octopus fresh from the market, aiming to do the plancha method. Knew I couldn't just throw them on so I referenced a book and it said to cook for 40 minutes and then leave them in as the pot cools down. The taste was good, but when I laid them on the grill the skin that has the suction cups came off and with that the drama effect on the table. The tray bake method is something I may try next time, and of course put it in the freezer first (or simply buy already frozen).

Answer 6

Other Minds is a really interesting book about octopuses. I loved reading it, and I still love eating octopus

Answer 7

Best channel going

Answer 8

this made me hungry (especially the flatbread) but you can't beat pulpo a la gallega (olive oil potatoes salt & pimentón)

Answer 9

Amazing, thanks for this man

Answer 10

Love octopus and i love your content! I have a question though. You removed something with a pair of scissors from the arms but i couldn't figure out what it was. I really want to try this method so i would really appreciate if you could describe what it actually was.

Answer 11

Teach us the pizza dough and cooking, looks amazing guys!

Answer 12

Need a Fallow Spanish restaurant!!!!

Answer 13

I love this content

Answer 14

Fantastic chef what do we do if we haven’t got a rationale at home??

Answer 15

I like to make mine in a pressure cooker with some peeled potatoes, the potatoes will get a nice purple-ish pinkish hue and then drizzle it with a nice olive oil and serve.

Answer 16

We just cook it in their own juice - no water, no salt, turn on the heat and the octopus will release its juice, they're plenty salty. I also like when it's previously sun dried and then char grilled- it comes out more concentrated, chewier but in a good way.

Answer 17

I love you guys and love to emulate your food. If I ever get across the pond I'm hitting Fallow for my first dinner.. but I could never eat octopus.. had a Blue Ringed as a pet for a few years and he was so smart I just
Can't bring
Myself
To
Eat
Them

Answer 18

great topic.

Answer 19

any tips if using the pressure cooker?