Octopus

My favorite is the grill- you have to simmer it for about an hour in some water- then its olive oil, seasonings and a jet hot grill. Let it go till you get some nice color. Cut it up and toss with a Yuzu vinegarette.

My mouth is watering. If I can find an octopus on short notice, I think it is going to be my dinner tonight.

rbarmstro

Awesome. Thanks everyone. This is definitely going to be my next project.

Theo_129732

Here is how I prepare fresh octopus.

Cut off the head. Remove the eyes and beak, turn the head inside out and pull off the guts. Remove 2 cartilage bones from the inside of the head. Scrub in a texture bottomed bowl like a suribachi rinsing often to remove the slime and make squeaky clean.

Simmer gently in beer in a covered pot for about 1 hour. 1 beer is enough for a 4 pound octopus. Test for tenderness with a fork. The octopus will firm up at first, and then when it is tender it will lay down and sag a little. I know it is done when my kitchen starts smelling like canned cat food. Don't cook it too long, or the suckers and skin will fall off, and the fat will melt into a sticky goo, leaving you with chewy white tubes.

Drain and toss with olive oil and salt and pepper, and put on hot grill to crisp the skin. Slice and serve with lemon wedge and dipping sauces such as anticucho sauce, garlic aioli or yakitori sauce.