Octopus

Octopus meat is uniquely textured smooth. It gives a firm-to-chewy “bite” and it has a mild, sweet flavor. The edible skin is purplish-black and covers milky white meat. Cooked meat is translucent beige, sometimes with hints of deep pink.

Cooking Tips:

octopus must be cooked a long time to become tender. Common preparations call for simmering the meat in tomato-based stews or slow, long cooking in a wine sauce. Before using in a recipe, the meat is boiled for 30 minutes to an hour to tenderize. To grill pre-cooked octopus, brush large-cut pieces with a mixture of olive oil, lemon juice, crushed garlic and oregano. Grill quickly over a hot charcoal fire, until slightly crisp.