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

Can't wait to try the last one

Answer 2

Don't know if you guys are competitive with eachother, but i think you're both the tops.  Equally great.

Answer 3

Love reading about these guys work.

Answer 4

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 5

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 6

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

Answer 7

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 8

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

Answer 9

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

Answer 10

You guys are genius thank you for sharing your knowledge.

Answer 11

That’s absolutely beautiful chef!

Answer 12

Nr1 cooking channel, period
I would work there for free
Just to learn

Answer 13

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

Answer 14

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 15

i now only cook it sous vide in a steam oven at 93 degrees for a duration, so i can recover the cooking liquid and do stuff with it, then I can re-freeze it and it's pretty versatile

Answer 16

Extra extra points for taramosalata!!

Answer 17

Thx chef for another amazing free tips!

Answer 18

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

Answer 19

I love the detail

Answer 20

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