How to Cook Octopus: Simple Steps to Tender Perfection
A guide to preparing octopus to be tender and prevent a rubbery texture.
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Instructions
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If using fresh octopus, clean it by removing the beak, ink sac, and internal organs; frozen octopus is typically pre-cleaned.
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Place a 2 to 3 pound octopus in a large pot with 3 to 5 quarts of cold water, then bring the water to a gentle simmer.
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Maintain a gentle simmer at 190-200F for 1 to 2 hours, or until a knife inserted where the head meets the legs slides in easily.
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Once tender, the octopus is ready for use in your desired recipe.
Nutritional Info (per serving)
Calories:
372 kcal
Carbohydrate:
10 g
Cholesterol:
218 mg
Fiber:
0 g
Protein:
68 g
Saturated Fat:
1 g
Sodium:
1074 mg
Sugar:
0 g
Fat:
5 g
Unsaturated Fat:
0 g