Cooking A Whole Octopus

Ingredients

• 2.5 lb Whole Octopus (fresh, cleaned of internal organs)
• 2 tbsp Salt (coarse sea salt for brine and cooking)
• 3 tbsp Olive Oil (extra virgin, for boiling and pan‑frying)
• 8 cup Water (for boiling)
• 2 tbsp Glaze (your choice (e.g., soy sauce, lemon juice, butter) for brushing)

Instructions

1. Clean the Octopus

   Remove the beak and decapitate the octopus using kitchen shears or a sharp knife.

   Time: PT5M

2. Salt Massage

   Place the whole octopus in a large bowl, sprinkle with coarse salt, and massage the flesh for about five minutes to begin tenderizing.

   Time: PT5M

3. Prepare Boiling Liquid

   In a large pot, add 3 tbsp olive oil, a pinch of salt, and enough water to fully cover the octopus.

   Time: PT5M

4. Boil the Octopus

   Submerge the octopus, bring to a gentle simmer over medium heat, then reduce to low and cook for about 1 hour 30 minutes, or until the flesh is tender enough to be pierced with a chopstick.

   Time: PT1H30M

   Temperature: medium heat

5. Drain and Dry

   Remove the octopus from the pot, let excess water drip off, and pat dry with a kitchen towel.

   Time: PT5M

6. Heat the Skillet

   Heat a skillet over medium‑high heat and add a thin layer of olive oil until the oil shimmers.

   Time: PT3M

   Temperature: medium‑high heat

7. Pan‑Fry the Octopus

   Place the whole octopus in the hot skillet and sear for about 2‑3 minutes per side, or until a deep golden crust forms.

   Time: PT5M

   Temperature: medium‑high heat

8. Glaze

   Brush the seared octopus with your chosen glaze, allowing it to caramelize for another minute.

   Time: PT2M

9. Rest and Serve

   Transfer the octopus to a serving platter, let rest for two minutes, then slice or serve whole.

   Time: PT2M

Nutrition Facts

Calories

225

Protein

42 g

Carbohydrates

0 g

Fat

0.5 g

Fiber

0 g