How to Cook Octopus
Tender, silky octopus simmered low and slow until perfectly cooked, then served chilled or charred on the grill for crispy edges.
Servings: 6 people
Ingredients
- 1 whole octopus
- Water enough to cover
- Lemon or lemon peel
- Bay leaves
- Peppercorns
Instructions
- Remove the beak from the octopus and trim the head above the eyes if desired.
- Place the octopus in a large pot and add enough water to fully cover.
- Add the lemon, bay leaves, and peppercorns.
- Bring the pot to a gentle simmer over medium heat.
- Lower the heat, cover, and cook for 45 minutes to 1 hour depending on the size of the octopus.
- Check for doneness by inserting a knife into the thickest part of the tentacle. It should slide in easily.
- Turn off the heat and let the octopus cool completely in the cooking liquid.
- Slice and serve chilled with lemon and olive oil, or grill or sear until lightly charred around the edges.
