Amongst the most popular shellfish in the kitchen undoubtedly resides the octopus: easily accessible, light, and versatile, it can be used in many dishes. It is the ideal ingredient for a succulent appetizer or filling first course, but also fresh and summery main courses. We have prepared some recommended recipes for you, ideal for every occasion. For a tasty aperitif for when you have guests over, we suggest Galician octopus, which in Spain is often served as a “tapas” to accompany a beer, or some excellent bruschetta with octopus and habanero chili pepper. Alternatively, for an elegant dinner try an octopus sauce, excellent for dressing spaghetti. The ideal solution for a light lunch is salad with octopus and rosemary potatoes, whilst for a main course we suggest octopus with cannellini and rocket. But first, let's get to know the octopus better and find out how to prepare it.
Octopus is a mollusk up to three meters in size
Octopus is a large mollusk that can reach up to three meters and the biggest specimens are sold as "piovra". Usually, it is grey in color, with yellowish or pinkish shades. It has an oval-shaped sack and is narrower near to the head. From here eight long tentacles extend with a double row of suction cups. It is fished all year round so you shouldn’t have any problem buying it in different seasons. Fresh octopus can be identified by looking at its epidermis which must be bright and lively in color.
Clean the octopus and curl the tentacles
Before you go anywhere near the stove it’s essential you clean the octopus first, unless you had your fishmonger do it. Start by rinsing the octopus under cold water, rubbing it with your hands on both the head and tentacles. Then dry it by dabbing it with a cloth or kitchen paper and on a cutting board with a knife cut the bag at eye level to eliminate them. Then remove the beak with a small knife by cutting around the mouth and digging it out. Finally, beat the octopus with a meat tenderizer to break the fibers. Rinse the octopus and remove the entrails from the bag, then carefully wash the inside. Finally, rub the head and tentacles again to remove the slimy patina and any sand residue from the suction cups.
To curl the octopus tentacles and ensure a nicely presentable octopus dish, before cooking it soak the tentacle tips in boiling water and let them resurface. Repeat the operation 3-4 times.
Another suggestion to make sure the octopus is perfectly cooked, always use a toothpick or fork to check the consistency.
5 super summer octopus dishes to enjoy
Warm salad with octopus and rosemary potatoes
For a light lunch or to accompany the main fish course, you can prepare a warm octopus and rosemary potato salad. Put in a pot of cold water a glass of white wine, a mixture of vegetables (5 oz total of diced carrots, celery, and diced onions) and a tuft of parsley. Bring to the boil, then cook over low heat for about 15 minutes. Then dip the octopus (1 lb) with the tentacles upwards and simmer for 20 minutes. Meanwhile, peel 8 potatoes, slice them not too thinly and steam them in salted water. Arrange the potatoes in a salad bowl and sprinkle them with a little wine, then add the drained and chopped octopus, salt to taste and season with rosemary-scented oil and black pepper which can be achieved by leaving a sprig of rosemary in infusion for half an hour in a glass of oil.
Galician octopus
A typical Spanish dish, Galician octopus is excellent as an aperitif, just like tapas. Put the clean octopus (2 lb) in boiling water with coarse salt and half an onion. Let it boil for 45 minutes, then drain it with a skimmer and set aside the cooking water. While the octopus cools, prepare the potatoes (12 oz): peel them and cut them into thin slices, then put the cooking water from the octopus in a saucepan, bring to the boil and blanch the potatoes for a few minutes. Cut the octopus, now cooled, into small pieces. Prepare the dish by first laying the potatoes and then the pieces of octopus. Season with raw extra virgin olive oil, parsley, and a mixture of sweet and spicy chili pepper powder in equal parts.
Octopus and cannellini with rocket
Cook in abundant unsalted water with a clove of peeled garlic and a bay leaf, 9 oz dried cannellini beans, after soaking them overnight. Salt only at the end of cooking; when the cannellini beans are soft, drain them and set them aside in a bowl to cool down. Cook 2 lb octopus, properly cleaned, for about an hour in a pot with boiling salted water, together with two more cloves of garlic and a tuft of parsley (tied, so that it’s easier to remove). Drain the octopus and remove the suction cups, then cut it into chunks. Wash two bunches of rocket (arugula) and chop it with your hands, then add it to the cold beans and octopus chunks. At this point all that remains is to season with an emulsion made with oil, salt, pepper, juice, and rind cut into strips of two lemons, juice from the remaining crushed garlic clove.
Pasta with octopus sauce
For an octopus first course try preparing an exceptional sauce to top strozzapreti, spaghetti, or even pappardelle. First, clean the octopus (2 lb) very carefully, then cook it for about 40 minutes on a low heat in a pot with water brought to the boil with bay leaves and a crushed clove of garlic. Drain it, let it cool down, then cut it into pieces. Then prepare the rest of the sauce by sautéing in a non-stick pan a clove of garlic, once golden remove it and sauté celery, carrots, and chopped onions (2 oz per ingredient). Then add the chunks of octopus, brown for a couple of minutes, and, continuing to stir, add 200 g of tomatoes cut into wedges. Finally, pour 12 oz tomato puree into the pan, cook over low heat for about 15 minutes and finally season with salt and pepper. In the meantime, you can prepare the pasta, drain it al dente and add it to the pan with the sauce and mix well. At this point, all you have to do is plate and serve it.
Bruschetta with octopus
For a delicious crunchy appetizer, why not try bruschetta with octopus and habanero chili pepper. Cook the clean octopus (1 lb) for about 15 minutes in a pot of boiling water. Drain, let it cool and cut into small pieces. Then mix it in a bowl with the juice of a lemon, a clove of chopped garlic, two tablespoons of chopped parsley, and season with salt. Let it rest at least half an hour. In the meantime, prepare the bread, cut fairly thick slices of homemade bread, and toast it on the embers or in the oven. Rub half a clove of garlic and chili habanero pepper on the bread, then season with a pinch of salt and oil. At this point, you only have to place the octopus on the bruschetta and serve it straight away, still hot if possible.