Octopus – how to cook it? Step-by-step guide

Octopus is a unique delicacy that is increasingly popular in Polish restaurants and cuisines. While this may seem like a complex ingredient, its preparation doesn't have to be complicated at all. It is enough to know a few simple rules to enjoy tender, juicy octopus meat at home.

The octopus is known as polpo in Italy, pulpo in Spain and octapodi in Greece. Interestingly, Spaniards consume the most octopus in Europe, but their consumption still lags far behind the Japanese, who have a weakness for octopus. tacos - eaten in the form of sushi, sashimi, sunomono taco salad or the famous street takoyaki, i.e. fried octopus balls. 

Both fresh and frozen octopus are available worldwide, although frozen or thawed ones predominate in Poland. You don't have to worry about frozen - the freezing process makes the meat softer, which is an advantage in the case of octopus. Many chefs even recommend freezing fresh octopus to get a tender and crumbly meat after processing. 

Octopus meat is much tougher than other cephalopods such as squid or cuttlefish, so chefs around the world have developed various strategies to soften the meat. In the Mediterranean, fishermen beat octopus on rocks; some swear they cook it in copper, massaging it with salt or boiling it with wine corks. With a little care, such extreme methods shouldn't be necessary-all you need to do is gently simmer!

Today we share with you a proven recipe for octopus, which turns out tender, juicy and appetizing! Thanks to the addition of wine during the cooking process, rubber does not come out, and this is the most common barrier for many people before cooking octopus.

Step 1: How to cook an octopus?

Cooking octopus is a key step in determining its softness. In a saucepan, bring water to a boil with the bay leaf, pepper, onion, garlic and red wine. Cook the octopus on low heat for 45 minutes to an hour-this time can vary from serving to serving. To check if it is ready, prick it with a fork – it should be soft, but elastic. 

Step 2: What to do with the cooked octopus?

After cooking, the octopus must be thoroughly dried and cut into smaller pieces – most often cut off the tentacles, which are the juiciest part. Now you can proceed to the next stages of processing. Octopus tastes great on the grill or in the pan.

Grill - The octopus should be pre-marinated in olive oil, garlic and lemon juice. We roast it for a few minutes, but you should pay attention not to burn it, because-remember-it has already been heat-treated before!

Frying - This is how we like to make it, accompanied by chorizo, shrimp, butter and white wine. Just fry the chorizo, then add the sliced octopus, shrimp and pour the wine over it all. After the wine has evaporated, add the butter, but so from the heart. This will create a delicious wine-buttery emulsion! The octopus prepared in this way is recommended with a fresh baguette with butter.

Step 3: Serve the octopus with your favorite toppings

Octopus goes well with light side dishes such as salads, grilled vegetables or fresh baguette. It can be served hot or cold-as an ingredient in salads or tapas. Lemon juice, olive oil, and herbs such as parsley or cilantro will accentuate the final taste of the dish.

Octopus, although it may seem like a difficult ingredient to prepare, when properly prepared, it becomes a delicious and tender treat. Keep in mind the key rules and enjoy its taste in your home kitchen!