never prepared or cooked it myself but doesn't it take a lot of tenderising before cooking ?

Mamada,

Unfortunately I have never cooked octopus but I grabbed this from a site I trust(http://www.globalgourmet.com/food/cookb … prika.html):

How to Cook Octopus

Octopus must be tenderized or it can be tough. It is sold fresh or frozen; the frozen is usually pre-cleaned. If you buy it fresh, to make sure that octopus will be tender enough, freeze it for up to 2 weeks. With either one, when you are ready to cook it, put the frozen octopus straight into boiling water and cook for about 35 minutes, until tender. The time will depend on the size and tenderness of the octopus. Alternatively, pour plenty of water into a pressure cooker, add a bay leaf and a piece of onion, and bring to a boil. Add the octopus, cover, bring to high pressure, and cook for 15 minutes. Let the pressure cooker cool completely before opening it. The following is a more classic way of cooking octopus: clean and rinse the octopus and prick it all over with a fork. Bring a large pan of water to a boil with a bay leaf and a piece of onion. Add the octopus and cook for 1 minute, then remove it from the pan. When the water comes back to a boil, add the octopus again for 1 minute. Do this three times in a row, leaving the octopus to cook for 45 minutes the last time. Drain the octopus and rinse under cold running water.

Hope this helps!

BED

grazie everybody,

meanwhile I boiled it in a pressione pan, for 1/2 an hour with a savoured water and then spelato and cut into pieces dressed in insalata

it works      everybody enjoyed it

I guess this is a little late... but I found a website that speaks to the tenderising, cleaning, and cooking of Octopus in the pressure cooker.  For next time!

I can't post the link, but google "hip pressure cooking octopus" and you should find step-by-step instructions with photos there!

Last edited by pazzaglia (Wed 18 Aug 10 8:02am)

Hi Mada. If you look in foodwise, I think I posted a method for cooking octopus, in Deb's and my Tapas page.

It isn't the same as squid, as some people seem to think, and it does need tenderising. Apart from Sergio's recommendation, the people in Galicia gave me two pieces of advice: freeze it overnight, and put a little copper - and old coin or a piece of wire - in the water as you boil it.

The dipping three times is to curl the tentacles, so you hold it by the head, or the centre if you've discarded it.

And please, don't skin it. That's an important part of its distinctive texture!

I think small octopus would take about 15min. in the pressure cooker. MIL used to do it that way, but she didn't add any water, wanting it to cook in its own juices, and it turned out stringy and rubbery

If you add plenty of water, it should be all right.