We don’t eat much octopus in the U.S., which frankly is a darn shame. My guess is that we shy away from it because of its large tentacles, something that can bet daunting. But fear not! The way I look at it is this: if you can cut up a whole chicken, you can cook a small octopus! Just think of it as yet another culinary adventure! When octopus is prepared properly it is tender, delicate and delicious – though, admittedly, when not, it’s like chewing on erasers. The trick is to cook it slowly for a long period of time until the flesh is tender and succulent.

One of my favorite dishes is ceviche de pulpo. Once the octopus (pulpo in Spanish) has been thoroughly cooked it is then marinated for a few hours (or overnight) in citrus juices and salt. When mixed with diced red onions, cilantro and a bit of avocado it is pure delight! The best thing about any ceviche is it lasts a few days in the fridge – only getting better and better as it marinates in the limey juices. Perfect for a warm weather al fresco dinner or a lovely lunch in the sun.

Click here for the recipe and more on Ceviche de Pulpo:

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Now I know what you’re thinking. “When would I ever want to eat octopus, let alone tenderize it?” Octopus is a highly under-rated and under-appreciated seafood here in the States. Its diminutive cousin, calamari, is popular, so why not octopus? If properly prepared octopus is delicious, if not, then it’s like you’re chewing on an eraser.

We’ve always slowly simmered octopus for a long period until it becomes soft and tender, but I just found this unique method of tenderizing using wine corks. Apparently cork contains an enzyme that helps tenderize the octopus and reduce the cooking time. You can use the corks from red or white wine – no need to clean them. Here’s how (this is based on a 2 1/2 lb octopus and you want one cork per quart of liquid):

• Heat your oven to 350 degrees F
• In a large saucepan bring 4 quarts of water to a simmer
• Brace yourself now, you need to clean your little sea critter. To do this grab a couple handfuls of coarse kosher salt and rub into the octopus as if you were applying moisturizer. (I find it helps to sing the theme song to the Little Mermaid to get you through this process. I never said they were cute, just delicious). Once it gets frothy rinse in cold water. Pound with a meat tenderizer (a few good swats in each place) and rinse again.
• Add 4 wine corks to your simmering water and lower your octopus into the pot. Once the tentacles begin to curl remove from the stove and place in your heated oven for 1 – 1 1/2 hours, or until tender.

For a Spanish tapas-style dish called Pulpo a la Gallega (as in photo) we cut the octopus into about 1″ pieces, place on top of 1/4″ slices of boiled potato, drizzle with olive oil, and sprinkle with smoked paprika and course sea salt.

Give octopus a chance!

For more recipes check out:

The Gourmet Headhunter’s Baby Octopus in Red Sauce
Cooking Diva’s Pulpo Asado (Grilled Baby Octopus)
Over a Tuscan Stove’s Octopus Salad

I’d love to know what you think. Click the Comments link below and share your thoughts.

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On our recent trip to Puerto Nuevo, Mexico, we had a fantastic lobster feast. As an appetizer we got a huge plate of “Pulpo al Ajo” or Garlic Octopus. Check out my little slide-show below, including many closeup shots of tentacles, and suckers. Now I realize that many people aren’t fans of octopus, but it’s one of my favorite foods. If you don’t like it because of the texture (it can be tough), this was tender and delicious. I learned to love octopus aka “pulpo” in Spain, where it’s prized as a delicacy.

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