There are three types of octopus eaters—those who love it, those who hate it, and those who are scared to try it.
I love octopus, but only if it’s cooked well. And by well, I don’t mean “well done.” Octopus should more tender than a perfectly cooked shrimp. But if it’s not cooked correctly, it is rubbery and challenging to eat. I think the majority of people who have tried octopus and don’t like it have had the rubber-ball version rather than the melt-in-your-mouth version. If this is you, don’t give up! Before you’re finished reading today, you’ll understand how to cook octopus that will make your friends beg for more.
One of my favorite restaurants in Panama is Vinoteca, an Italian restaurant that serves both traditional and local items. Octopus is easy to get in Panama, but it’s amazing how many restaurants get it wrong. When I go to Vinoteca with friends, we always split the octopus appetizer, but that means we only get a few bites each. This leaves me wanting more, more, MORE! Because octopus can be pricey in restaurants, I’ve learned how to cook octopus at home. That way I can feast on octopus without having to worry about sharing one small plate or spending my retirement savings.
Obviously, you’ll have much better luck if you’re able to find fresh octopus. As with all seafood, it’s better fresh. There are two methods of cooking octopus. The “dip” method which involves dipping the octopus tentacles in boiling water and then pounding with a mallet. I find this method complicated, so I’m going to discuss the easier method.
There are three steps required to grill perfectly tender octopus—boiling, resting and grilling. If you skip a step, the octopus won’t turn out correctly.
Before the boil the tentacles, you need to clean the octopus. I’m not putting this as an actual step as it’s required no matter what cooking method you use. You need to cut off the head below the eyes, and then remove the beak. The beak is in the center of the tentacles and looks like a bird’s beak. It’s hard and inedible. Rise the octopus thoroughly and then separate the tentacles from the body.
Once you have cleaned it, it’s time to learn how to cook the octopus.
Step One: Boil the tentacles for 40-45 minutes. You can boil them in water or in beer. I think boiling them in beer adds an extra element of flavor, but it’s up to you. Definitely try it both ways.
Step Two: Remove the octopus from the boiling and let rest at room temperature for at least 30 minutes. This is essential! During this step, you can season the octopus with your favorite seasoning—cilantro, garlic, pepper—or whatever you like. If you use lemon or lime, add it only for the last 2-3 minutes because the citrus will “cook” the octopus before you put it on the grill.
Step Three: Grill on medium-high heat for about 3 minutes per side for a medium-sized octopus (less for smaller, more for larger). You just want to get a nice char on the meat. As soon as the meet turns white, they’re done!
Drizzle with extra virgin olive oil and serve with your favorite dipping sauce.
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