Octopus is cephalopod, one of a group of molluscs that are highly mobile predators, with a number of dexterous gripping arms. Their flesh is very dense, and like their cousins the squid they can be cooked very briefly at high temperature, or very slowly at low temperature. Quick cooking gives a chewy but flavorful result, while slow cooking makes the octopus tender and gives it a rich mouth feel. Add this to my Recipe Box.
Place the octopus on your cutting board and cut across the tentacles where they meet the body. Set these aside.
Pull the head section gently but firmly away from the main portion of the body, or mantle. You may need to reach inside and loosen the siphon tube from the wall of the mantle. All the viscera should come away with the head.
Cut the beak from the center of the tentacles with the tip of your knife. Rinse the tentacles and mantle under cold water. The skin may be left on or peeled off, at the cook's discretion.
Quick-cook octopus by slicing it very thin and grilling, sauteeing or stir-frying it at high heat for just a minute or so. It will be chewy, but not unpleasantly so.
Slow-cook octopus in a small amount of water, broth or wine for 40 minutes to an hour, until it feels tender when tested with the tip of a sharp knife at the thickest portion of the tentacles. Drain and refrigerate, or proceed as directed in your favorite octopus recipe.
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