Cooking Octopus

Cooked Octopus
Photo: Alpha – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Thoroughly rinse the octopus, remove its outer skin, and clean out the innards.

COOKING:

Place the octopus into boiling water. Cook the octopus for 30 minutes. At the very beginning, add pepper, thyme, parsley, and bay leaves. Cut a lemon in half, squeeze its juice into the water, then add the squeezed lemon halves into the boiling liquid. Wine can also be added. Cook uncovered. The cooked octopus will be tender – it can easily be pierced with a fork.

AFTER COOKING:

Salt the water, then drain and separate the octopus’ tentacles; cut the head into smaller pieces.

SERVING SUGGESTION:

Serve the cooked octopus on its own, drizzling with wine vinegar and olive oil, and sprinkling with white pepper and parsley. It can also be added to salads, sauces, or dishes with rice and vegetables.

Enjoy your meal!