How to Boil Octopus
Exotic octopus meat is the featured ingredient in many Greek, Italian, Japanese and Hawaiian recipes. No matter what recipe you follow for preparing octupus, you must clean and boil it first. Learn how to clean, boil and tenderize octopus in five easy steps. Does this Spark an idea?
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Instructions
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Prepare the fresh octopus for cooking. Cut off the eyes and beak. Use the opening to turn the head inside out and remove the ink sac and intestines. Rinse the entire octopus under warm running water for one minute.
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2
Place the octopus in a stockpot with enough boiling water to completely cover it. Reduce the burner temperature to medium. Cook the octopus by maintaining a water level higher than the meat so it remains completely submerged. Add more water when needed as it evaporates. Sprinkle any spices or seasonings from your recipe.
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3
Test for tenderness periodically by spearing a fork through the thickest part of a tentacle. When the meat is fully cooked, the fork will easily pierce through the meat. Boiling time could easily last 1 hour, depending on the size of the octopus.
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4
Remove the octopus from the hot water and transfer it to a colander. Rinse the octopus under cold running water. Wipe away the slimy outer tissue of the tentacles.
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5
Chop the octopus as needed for your recipe.
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Tips & Warnings
Fresh octopus tastes better than frozen octopus.
Some cooks recommend placing 1/2 chopped potato in the boiling water to make the octopus even more tender.
To tenderize meat before cooking and reduce boiling time, freeze or pound the meat.
An octopus that is no longer fresh will have a stronger odor and purple skin.
