How can I tenderize octopus effectively at home?

Question

I’ve read that tenderizing octopus can be difficult. What is the best way to prepare it at home?

Answer 1

Good on y'all for this, who woulda thought the freeze trick, funny why I've never been able to get it as good as I used to get it as it was frozen and never knew

Answer 2

Octopus carpaccio pizza is pretty gangster. Keep up the good work lads

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

The best I've ever seen. Thank you for sharing

Answer 5

Definitely gonna try that terrine. Thanks!

Answer 6

Thank you! Love octopus and I have been looking for a way to prepare it and can't wait to try these techniques! Cheers!

Answer 7

I did my octopus last year with rhubarb and chorizo, very nice combo.

Answer 8

Soy jefe de cocina gallego y aqui el pulpo es religión.
Para que no se le caiga la piel al poner el pulpo en la olla con agua hirviendo tienes que "asustarlo",es decir meterlo y sacarlo tres veces consecutivas.
Desconozco la razón pero llevo 40 años cociendo pulpo y funciona.

Answer 9

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

Answer 10

You should visit Galicia. You'd love Galician octopus if you haven't tried it yet.

Comments

Was in Baiona a few years ago and ate superb octopus so can confirm ;)

Answer 11

This is the only channel out of more than a hundred I have notifications turned on for.

Answer 12

A nicely grilled octopus is one of the best things to eat... so delicious!

Answer 13

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 14

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 15

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 16

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 17

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 18

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 19

Okay so just don’t have fear got it, thank u chefs

Answer 20

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