Octopus has become a popular and trendy addition to many restaurant menus and something most of us would be scared to try and cook at home, when there really is no need.
Gone are the days when you have to bash it 99 times on the rocks to tenderise it! This Octopus is ready to use!
Fill a saucepan with salted water and bring to the boil. Add the Octopus, reduce the heat immediately and simmer gently for 45–60 minutes. It's important that the water is turned down to a gentle simmer once the Octopus is in the pan.
Cooking it too quickly will result in a rubbery texture. Judge the tenderness of the octopus by pushing a knife into one of the tentacles, if it easily pushes into the thickest part of the flesh, it's cooked.
Served carpaccio with a simple olive oil, lemon and garlic dressing with black pepper over a salad is a wonderful starter or light lunch or chargrilled with some Mediterranean spices introducing a charred, smoky edge.
Octopus are pot caught or demersal trawled. There are various Octopus fisheries across the North East Atlantic, with the most important being off the coast of Spain and Portugal, where the larger Octopus are caught. Octopus is caught all year round, the UK has a few fisheries where the catch are smaller, normally less than 1kg in size.
Here are a few of our favourite dishes:
Large Octopus Head On Double Sucker - Frozen