John Myers
In addition to fish, seafood is an integral part of Mediterranean cuisine. A special delicacy is the largest squid, the octopus. There are a few things to consider when purchasing and processing so that your meat ends up nice and tender on your plate.
Interesting facts about octopus
Octopus, squid, cuttlefish, octopus: there is often confusion when delicacies from the sea are on the menu. All are marine animals of the squid group, differing in the number of arms and size. The octopus has eight arms, which is why it is also known as the octopus – from the Greek “eight-footed”. It is larger than the ten-armed squid and cuttlefish, which are far more common on the menu in this country. The popular fried squid rings, the calamari, come from the squid. The reason is the lower price and the slightly simpler preparation. Gourmets prefer the octopus, which is an integral part of the diet, especially in Spanish cuisine as pulpo. Its flesh tastes mild and slightly sweet.
Shopping and cooking tips for octopus
You can buy whole octopus from fishmongers and delicatessens or deep-frozen. With fresh produce, you should make sure that the octopus looks consistently white and shiny. Yellow spots and a fishy smell indicate spoiled specimens. Adult animals are best processed into a tender dish if they weigh no more than two kilos. With bulkier octopuses, the flesh can be tough and firm. Young animals are considered a delicacy and can be served, for example, as a fine baby octopus salad. Fresh pulpo should be stored in the refrigerator for a maximum of two days after purchase. To do this, place the octopus unwrapped in a bowl that you cover with a plate.
As a rule, the octopus is already gutted. If not, remove the innards by turning the mantle cavity inside out and the mouthparts on the underside with a knife. Finally, rinse the octopus on all sides. For the basic preparation, cook the ready-to-cook squid in a large pot with plenty of water and a little salt on a low setting for 60 to 90 minutes. If you like, you can add a bay leaf and white wine or herbs, garlic, and soup vegetables. If you have bought a very large specimen, the meat will soften and tender more quickly if you freeze the octopus for 24 hours beforehand or wrap it in a kitchen towel and beat it soft with a meat mallet. It’s done when the pulp has turned red and the flesh is easy to pierce. You can now process the finished octopus according to your taste. The octopus arms can be brushed with oil for grilling, pan-frying, or deep-frying, while the head makes a delicious ragout. If you want to enjoy stuffed squid, octopus is not suitable: use squid or cuttlefish tubes for this.
