17 Oct From Our Kitchen to Yours: Easy Cooked Octopus Legs

Cooking octopus at home might sound intimidating, but it’s easier than you might think. With a few simple techniques, you can transform this delicacy into a tender, flavour-packed dish that is sure to impress any guest. Whether you are grilling, searing or simmering, perfectly cooked octopus is all about patience and the right technique. From preparation to plating, here’s how to bring a restaurant-quality octopus dish from our kitchen to yours.

An octopus is a mollusc, more specifically a cephalopod, along with squid and cuttlefish. Just like squid and cuttlefish, an octopus’s flesh is packed with muscle fibres and collagen, the tough connective tissue that also strengthens a mammal’s ligaments and tendons. This collagen makes octopus flesh rubbery, at least initially. With sufficient heat and time, the collagen breaks down into a silky and tender gelatine, and the octopus becomes tender as a result. It’s really no different from stewing gristly chunks of beef in a stew; eventually, they become soft and tender.

Octopus can be a challenge to prepare, not because it’s difficult, but due to the abundance of conflicting advice on the best methods. While octopus is a delightful dish when cooked correctly, it can become a disaster if served chewy and rubbery. With some time investment, it can shine in its buttery-soft, tender glory. If you’re looking for festive seafood dishes to impress, this is one for the books!

Don’t be intimidated by cooking octopus at home; it’s quite simple and doesn’t require any special tricks or equipment. It just needs a good boil, after which you can pickle, stew, roast, deep-fry, or grill it. If you plan to slice it before using another cooking method to finish it, let the boiled octopus come to room temperature or chill entirely for easier cutting.

Preparing your octopus

If your octopus legs are raw and not pre-cleaned, rinse them under cold water. Next, be sure to remove any remaining beak, eyes, or innards if necessary. Fishmongers generally do this for you, or you can purchase our Vulgaris Octopus cooked legs. We also offer the Vulgaris Octopus raw whole (without the beak). Beyond removing any innards, some chefs suggest removing the skin for a better texture, though this step is optional.

Cooking Methods

There are several cooking methods you can opt for when preparing octopus:

Choosing to Boil/Simmer

Firstly, place the octopus legs in a large pot and cover with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Once the pot begins to simmer, let it cook for 45 to 60 minutes, depending on the size and thickness of the legs, until they are tender when pierced with a fork.

During this step, you can add aromatics such as lemon, bay leaves, or garlic to the water for extra flavour and then let the octopus legs cool in the cooking liquid for extra tenderness. You can also opt for Sous vide or a Pressure Cooker, as these methods can also be used for perfectly cooked tentacles, offering more control over the texture.

Finishing Touches

After boiling, you can sear or grill the octopus legs for extra flavour or for a crispy exterior. Brush with olive oil and cook over high heat until charred and crispy on the outside. Grill only a few minutes per side. Once grilled, you can add seasoning such as a sprinkle of salt, a squeeze of lemon, and herbs like fresh parsley or oregano.

Serve octopus with fresh lemon and pair it with dishes featuring olive oil, garlic, and fresh herbs, like mascarpone and lemon pasta or fried garlic potatoes. Local seafood brings the summer vibes and you can, too!

If you’re hosting a dinner party, spending a night with friends, or treating your family, octopus is a unique dish that will impress your guests. CONTACT US to place your order or visit our online shop today.