How to cook an octopus?

If only recently we saw the exotic inhabitants of the sea depths only on TV screens, then today they can be found on store shelves. And some of them make very tasty dishes! And how to cook an octopus to make it tasty and useful?

How to make the right choice?

First of all, you should choose an octopus.

  • Frozen or fresh? If you want to get the maximum benefit and enjoy the delicate taste, it is advisable to choose fresh. But you probably will have to undress him, although you can ask the seller about this (probably he will have to pay). And if you want to save time and energy, then you can purchase frozen octopus, in this form the carcasses are usually sold already fully dressed and are even faster prepared, and it is very convenient.
  • Pay attention to the size. Small octopus has more tender flesh, medium ones are more nutritious, but a large adult octopus weighing about two or three kilograms can be “rubbery”.
  • Rate the look.But this criterion will be relevant only in the case of buying fresh octopus. The surface of the carcass should be brilliant, the color - maroon-brownish and uniform. No damage is allowed.
  • Examine the smell. It is specific, but quite pleasant. To give "rotten" he certainly should not.

Proper preparation for cooking

Preparation consists of several stages:

  1. First the carcass should be thawed if it is frozen. But this should be done only at room temperature, that is, naturally, and not in a microwave oven.
  2. Next, under a stream of cold water, rinse the octopus thoroughly to remove any mucus.
  3. To clean carcasses before cooking it is not necessary, the skin is removed very much and very uneasy, therefore it is better to get rid of it after heat treatment (then it gets off quickly). But if the octopus is big and big, then its shell will be quite dense, so that it can be scraped off with a knife already at this stage.
  4. Now we need to cut the carcass (the frozen one will surely be already cut). To do this, it is more convenient to first cut the tentacles, but this is not necessary. Next, cut off the lower part of the head, that is, the support on which the tentacles are held.In it you will find an oral opening resembling a tooth or a beak. It needs to be removed. To do this, first squeeze it out first, and then cut it with a knife. Also cut eyes.
  5. Now, wash the inside of the head well to remove all the giblets, as well as the ink, if they are there. Then you can unscrew it and rinse it again.
  6. If the octopus is large, then before cooking it is desirable to repel.

How to cook?

If you decide to cook an octopus for the first time, then cooking will be the easiest way for you. But how much to cook it to make it tasty? The treatment should be short, otherwise the meat will become sinewy and stiff, similar to rubber (this is a very common problem).

Your task is to simply exterminate all pathogens. Small octopuses need to cook for about five to seven minutes, larger ones - about 20. But a large octopus can be prepared for about an hour.

You can check the readiness with a toothpick. Pierce it the largest part of the carcass, that is, the head. If the toothpick came in easily and quickly, then the octopus is ready. If not, boil it again. And after cooking, you can remove the skin.

How to cook?

How to cook an octopus if you want to make a more interesting dish? Below are some interesting options.

Option number 1

You can bake the octopus with potatoes. Here's what you need:

  • 1 kg of octopus (or a whole bird);
  • 1 kg of potatoes;
  • parsley;
  • five cloves of garlic;
  • three tablespoons of lemon juice;
  • olive oil;
  • salt to taste

Cooking:

  1. Potatoes need to be peeled, cut into slices and boil.
  2. Octopus boil and cut (small octopus can not be crushed).
  3. Brush the bottom of the baking dish with olive oil.
  4. Put the potatoes mixed with the octopus in a mold, sprinkle everything with lemon juice and olive oil, and sprinkle with chopped garlic and chopped parsley. Do not forget to salt the dish.

Option number 2

Try to extinguish the octopus at home using sour cream and milk. Prepare:

  • 500 grams of octopus;
  • 2 cups of milk;
  • half a glass of sour cream;
  • five tablespoons of flour;
  • three tablespoons of white wine;
  • tablespoon of lemon juice;
  • three cloves of garlic;
  • two tablespoons of olive oil;
  • salt and pepper to taste.

How to cook?

  1. Octopuses need to boil for about 10 minutes, adding lemon juice to the water, as well as wine.
  2. Now clean the carcases and cut into small pieces, if they are large.
  3. In a frying pan, heat the olive oil, fry the garlic.
  4. Add the milk, and when it is warm, dissolve the flour in it.
  5. Cook the sauce until boiling, then add the sour cream.
  6. Now lay out the octopus.
  7. Put the pepper and salt in a frying pan, stew the dish for five minutes and remove from the heat.

Option number 3

You can make a delicious salad. Here's what you need for this:

  • 500 grams of octopus;
  • 4 potatoes;
  • red onion;
  • 10 cherry tomatoes;
  • lettuce leaves;
  • 60 grams of pitted olives;
  • 5 tablespoons of olive oil;
  • 1 tablespoon of lemon juice;
  • 1 tablespoon balsamic vinegar;
  • a teaspoon of liquid honey.

Cooking:

  1. Octopus cook, peel and cut.
  2. Potatoes should be boiled in a uniform, cleaned and cut into cubes.
  3. Cherry cut into halves.
  4. Onion cut into half rings.
  5. Lettuce leaves just narvite.
  6. To prepare the sauce, mix vinegar, oil, lemon juice and honey.
  7. Mix ingredients, salt and season with sauce.
  8. Salad ready!

Helpful Tips

Some useful recommendations for beginners and more experienced housewives:

  1. It is necessary to lower an octopus only in boiling water. And real experts advise to do it gradually: first, immerse the tentacles, and when they slightly change the shade and start to curl, you can also lower the whole carcass.
  2. Do not add salt during cooking, it will make the flesh hard. For taste, you can use any fragrant seasoning.
  3. If you do not want to beat off the octopus, then you can freeze it, this technique will also soften the meat.
  4. It is desirable to reduce the fire to a minimum, the carcass should literally languish in barely boiling water, and not cooked in boiling broth (then the taste will spoil).
  5. To make the flesh more tender, you can add a cork from under a bottle of wine (of course, not plastic) while cooking.
  6. Octopuses are well combined with various sauces, especially with cream and soy.
  7. Serve dishes with any side dishes, such as vegetables, spaghetti, rice.
  8. To quickly remove the skin, after heat treatment, you can pour octopus with cold water.

Choose the best recipe and be sure to surprise the household and guests with an unusual and tasty dish!

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