How can you tenderize an octopus before cooking?

Question

I have overheard that freezing an octopus can help in tenderizing it prior to cooking. Is there any truth to this, and how does it work?

Answer 1

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 2

That's absolutely beautiful chef!

Answer 3

Thx chef for another amazing free tips!

Answer 4

I love the detail

Answer 5

Looked amazing!

Answer 6

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

Answer 7

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 8

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

Answer 9

Thanks chef. ❤❤❤

Answer 10

Absolutely stunning!!

Answer 11

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 12

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 13

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 14

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

Answer 15

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 guys, keep it up <3

Answer 16

Extra extra points for taramosalata!!

Answer 17

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

Answer 18

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

Answer 19

Amazing, thanks for this man

Answer 20

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)...