Octopus is a cephalopod mollusk; the body is shaped like a sack with eight tentacles covered by a double row of suction cups. It differs from the squid in tentacle numbers; the squid features only one row of suction cups on the tentacles.
Normally, octopus are sold without the entrails (that are usually in a separate sack).
In the tutorial above, find instructions on how to boil octopus step-by-step.
How to boil octopus
Eliminate the eyes and horned “beak” where the tentacles meet in the middle using the tip of a knife or scissors.
Step 1
Rotate octopus head in order to remove any leftover sand residue.
Step 2
Dip the octopus in a saucepan of cold water flavored with two celery stalks, a spring onion and any other seasonings you desire; as it warms up little by little, the tentacle fibers soften. This is the best way to maintain the tenderness of the meat.
Step 3
Cook for 30 minutes, removing any foam that forms while the water is boiling with a slotted spoon.
Step 4
Turn off heat and let the octopus cool down in the cooking water. Drain. For a more refined taste and a more elegant presentation, remove the skin and suction cups using your hands; don’t worry, they will come off very easily.
Step 5