In Italy, the easiest and most traditional way to cook the octopus is in a pot without adding any liquid.
An old Neapolitan proverb says: “O purpo s’adda cocere cu’ l’acqua soja” (The octopus cooks into its own water).
The octopus has enough liquid to cook perfectly and will release a delicious broth, perfect for preparing sauces or even boiling pasta or rice!
Once properly cooked, you can use the octopus for recipes like potato salads and pasta sauces or simply roast the octopus on the grill.
BASIC OCTOPUS PREPARING PROCEDURE
CLEANING
First, rinse the octopus under running water to remove any trace of dirt or sand.
If necessary, eliminate any organs, the eyes, and the beak, then rinse the octopus again.
COOKING
Now, pat dry the octopus and weigh it
You want to cook the octopus for 25 minutes per pound: for instance, the octopus in this video weighs 3 Lb, so I cooked it for 75 mins total.
At this point, place the octopus in a pot and arrange the tentacles around the head without overlapping them.
Place the pot over medium heat, and cover.
Cook depending on the octopus weigh
RESTING AND STORING
Once ready, turn off the heat and let the octopus reach room temperature.
Finally, store in the fridge for at least 3 hours, best if one night, before using it in your recipes.
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