Culinary Uses of Octopus

Octopus is best when cooked slowly, which yields a tender texture.

For hundreds of years, octopus has been a staple food in countries throughout Asia and the Mediterranean. In America, though, the octopus is more of an oddity. Many home cooks and chefs are reluctant to try using the meat because it's notoriously difficult to cook a tender octopus. Nevertheless, octopus is becoming a more popular menu item as chefs discover that with the right technique and recipe, it's possible to cook a delicious meal with octopus. There are a variety of ways any chef can cook with an octopus.

Octopus Stew

Octopus stew is a popular dish in many cultures; the octopus is slow-cooked, so the meat is tender and flavorful. In Portugal, octopus stew is called "polvo guisado," and is made with fresh octopus, red or white wine, onions, garlic, potatoes and a variety of spices and herbs. In these recipes, fresh octopus is typically covered with salt, pepper and a marinade and chilled overnight. The next day, the octopus is added to the pan with the onions and garlic and cooked over medium heat for about a half hour to allow it to sweat. The octopus gives off a lot of water during this process, which allows the broth to become flavorful. The octopus is then cooked with the remaining ingredients for another half hour until everything is tender.

Octopus in Tomato Sauce

Also known as "oktapodi krasato," this is a favorite dish in Greek taverns during the summer, when the octopus is young and tender. This dish is made from fresh, young octopus, shallots, red wine, red wine vinegar, chopped tomatoes and spices. Cooks typically skin the octopus and cut it into medium-sized pieces before cooking over medium heat with the ingredients for about one hour. This is best served with crusty Greek bread and a Greek salad.

Octopus Salad

Also called "insalata di polpo," this Italian dish features octopus, potatoes, celery, olives, white wine vinegar, lemon juice, olive oil and parsley. Cooks typically tenderize the octopus first by boiling it for about one hour. The potatoes are also boiled until tender. The ingredients are then tossed together and drizzled with olive oil. The dish is best served lukewarm.

Octopus Sushi

Octopus is incredibly popular in Japan and is frequently used in sushi. It can be eaten raw on a sashimi plate, but it must be cut very thin because of its chewy texture. However, it is more flavorful and tender if cooked, so many chefs will poach it before using in sushi. Before poaching, it is washed with salt and massaged with a daikon radish---the radish's juices help the octopus become softer during poaching. After poaching, it is encircled with a belt of nori.

References

• The Splendid Table: Octopus Demystified
• Peter Sommer Travels: Oktapodi Krasato
• Portuguese Cooking: Octopus Stew
• Italian Food Net: Octopus Salad
• Sushi Encyclopedia: Octopus Sushi