Come summer, Octopus salad is one of the most alluring ways to enjoy the eight-limbed mollusk. While it abounds at fish markets because it’s easy to catch, octopus is generally snubbed because the idea of cooking it intimidates – but it's easier than many think.
Octopus salad with potatoes is the most classic combo and honestly, preparing octopus is deceptively simple, requiring just a few extra measures that keep the meat soft and tender. Once prepped, octopus is incredibly versatile and works well in dozens of summer salads – you can find five ideas in the above slideshow.
Cleaning octopus
Remove the eyes and horny beak with a knife and then rinse the octopus under cold running water to remove any residue.
Cooking octopus
Don't chop up the octopus – cook it whole and then wait until it's done cooking to chop it up for whichever recipe you're following. It takes 20 minutes to cook in a pressure cooker. The other option is cooking the octopus on the stovetop in a pot with cold water and a few celery stalks – let simmer for 50 minutes, then switch off the heat and leave the octopus in the pot to cool. The water doesn't need to be abundant – a little water will suffice.
Fact or Fiction?
Tradition states that adding a cork to the cooking water makes the octopus meat very soft. It might sound gimmicky, but it's been said to be effective, producing the tenderest of results.
Though, there's another option.
Fishermen say that octopus needs to cook in its water – as it starts cooking, it releases its own water and that's what it should cook in. Therefore, you shouldn't add too much to the pot – no more than glass along with a drizzle of olive oil. Also, never add salt to the cooking water. It will make the octopus meat tough and hard, resulting in a rubbery texture. Don't add salt until after cooking, when the octopus is cooling in the cooking water.