preparing and cooking large
OCTOPUS

for 2kg large octopus tentacles

large pot boiling water
handful sea salt
½ bag ice
2-3 litres new vegetable oil for storing the octopus

Make sure the water is on your largest burner for best results it needs to make a quick recovery to boiling when the octopus is added. Cut the tentacles from the beak and cut them into three keeping them in separate piles; the thick upper end, the middles and the thinner end of the tentacles. The beak is discarded.

Put the ice into a 10L bucket and add 2L cold water and set it near the stove.

When the water is at a good rolling boil, stirring constantly, drop the thickest pieces into the boiling water and when the water starts to cloud and get a cloudy pinkish hue. Allow to almost come to the boil, then add the middle pieces. Stir constantly and when the water is almost boiling again add the thinnest ends. Cook for a couple of minutes by which time the octopus should all be pretty much evenly cooked. Pull the octopus from the water and drop it into the ice bath, making sure to push it under the ice and arrest the cooking. It is hard to give precise instructions but when you pinch the thick octopus between your thumb and forefinger you should not be able to press in more than 50% of the thickness of the tentacle. Clear as mud I know but hopefully you will see what I mean.

Pull away as much of the outer layer of the tentacles, drain the water and pat the octopus dry with paper towel. To store bury under clean vegetable oil in an airtight container in the fridge.

tip — the tenderness is definitely improved if it is left I the oil for a couple of days and it will keep stored like this for five days provided your fridge is a consistent 2-3°C. Vacced in the oil and stored at 2-3°C 8 to 9 days. Take care this means if you have young kids or family into the fridge all the time your shelf life is lessened and if you are professional and using service drawer refrigeration keep the par levels low.