How and how much to cook an octopus so that it is juicy

How to choose an octopus

First of all, you need to pay attention to the appearance. The surface of a fresh and good quality octopus is slightly moist and shiny, brownish in color. There are no traces of airing, abundant mucus, dark spots and damage on it. If you press lightly on the seafood, it will quickly return to its previous shape, and the cover will not break.

The smell is marine, light enough. If the carcass smells of fish, it is better to refuse the purchase. Another indicator of freshness that can only be assessed in whole octopuses is clear and cloudy eyes.

When buying a freezer, make sure there is very little ice in the pack.

How to prepare an octopus

If you bought a chilled octopus, leave it in the freezer for a couple of days. This will make the meat softer after boiling. If in a hurry, gently massage the carcass or beat it lightly before cooking.

Transfer the octopus from the freezer to the refrigerator a few hours before cooking until it is soft enough. Choose the time depending on the size of the carcass. The exception is small octopuses, which can be immersed in water frozen.

Most often, octopuses are sold already cleaned of entrails and washed.

But if you purchased a whole carcass, for example, after the catch, you will have to do the cutting yourself. First, rinse the octopus well under running water. Pay special attention to the tentacles so that no sand or other debris remains on them.

Then gut the carcass. To do this, turn your head inside out, carefully remove the ink sac and other insides. Rinse the inner cavity thoroughly. Press lightly with your fingers into the area where all the tentacles diverge, so that the beak appears. It needs to be cut with a knife. Also remove the eyes.

Rinse the cut carcass again under running water.

How much to cook an octopus

Cooking times vary by size and range from 5 minutes to 1 hour or longer.

To make sure the octopus is ready, pierce it with a wooden skewer at its widest point. The tip should fit easily. If it doesn't, continue cooking. In any case, check the seafood periodically to avoid overexposing it.

How to cook an octopus on the stove

Boil water in a saucepan. Use a large container for medium to large boiling. When the tentacles swirl from the boiling water, the carcass will take up more space than raw.

Add a few allspice peas, onions, carrots, celery stalks, some lemon, bay leaf if desired. Throw salt only at the very end of cooking, a pinch is enough.

Dip the prepared octopus several times in boiling water, and then immerse it whole. Use tongs to avoid scalding. Cook over low heat to make the product softer and juicier. Small chilled or frozen octopuses will cook in an average of 5-10 minutes, tentacles in 8-10 minutes, medium carcasses in 20-30 minutes, and large ones in an hour or more.

Let the finished octopus cool in the broth under the lid.

How to cook an octopus in a pressure cooker

Place a medium or large octopus in a pressure cooker and cover with water. Miniature carcasses are best cooked on the stove.

Add allspice peas, onions, celery stalks, carrots, lavrushka, and a little lemon if desired. You don't need to salt. Set maximum pressure and time to 15 minutes - regardless of size. Cool in the broth you cooked in.