How to prepare octopus?

I know how to eat it raw and with some soy and wasabi...

But what are other ways?

Does it freeze OK? heading home to NOLA in a  few weeks and would be cool to bring a tentacle or two home as a tasty treat for the folks, but not if it's gonna be no good...

Any info greatly appreciated!!

 

Sincerely,

Jim

Here you go Jim!!! instead of using Abalone try that Octopus! you gonna loved it Brodah! " Tako Poki"! 



Kiel

Here you go Jim!!! instead of using Abalone try that Octopus! you gonna loved it Brodah! " Tako Poki"! 



Kiel

Thanks Kiel!

 

Sincerely,

Jim

Marinade with chili oil, fresh chopped garlic  and soy sauce for 2 hrs.  Coal grill for 5 min and eat. 

Marinade with chili oil, fresh chopped garlic  and soy sauce for 2 hrs.  Coal grill for 5 min and eat.

Thanks Rey!

Do you tenderize it all first or no?

 

Sincerely,

Jim

Marinade with chili oil, fresh chopped garlic  and soy sauce for 2 hrs.  Coal grill for 5 min and eat.

Thanks Rey!

Do you tenderize it all first or no?

 

Sincerely,

Jim

No, I sliced the tentacles about 1/4" thick diagonally.  Did that for Andy's octopus and it was awesome.  My golfing buddies sure loved it.

Rey

Marinade with chili oil, fresh chopped garlic  and soy sauce for 2 hrs.  Coal grill for 5 min and eat.

Thanks Rey!

Do you tenderize it all first or no?

 

Sincerely,

Jim

No, I sliced the tentacles about 1/4" thick diagonally.  Did that for Andy's octopus and it was awesome.  My golfing buddies sure loved it.

Rey

Gotcha.

Thanks dude!

 

Sincerely,

Jim

Get A big pot of water and salt bring to A boil. Dunk the octo whole about three times fairly fast. Blanching it like this will keep it soft. Slice in little chunks and add some salt and lemon.  ....

Get A big pot of water and salt bring to A boil. Dunk the octo whole about three times fairly fast. Blanching it like this will keep it soft. Slice in little chunks and add some salt and lemon.  ....

Andy knows whats up! This is the way I do it as well.

Cut into 1/2-3/4" thick steaks, then tenderize it a bit (not nearly as much as abalone), boil for 8-10 minutes with about a tablespoon of sea salt in the water (stir occasionally).  After that you can grill, batter and fry or whatever.  I did some in tempura and they were tasty.  They seem to keep well frozen too.  One thing is for sure, I'm looking for these guys every time I dive now! lol, so tasty! 

Marinade with chili oil, fresh chopped garlic  and soy sauce for 2 hrs.  Coal grill for 5 min and eat.

Thanks Rey!

Do you tenderize it all first or no?

 

Sincerely,

Jim

No, I sliced the tentacles about 1/4" thick diagonally.  Did that for Andy's octopus and it was awesome.  My golfing buddies sure loved it.

Rey

Gotcha.

Thanks dude!

 

Sincerely,

Jim

that all sounds really good.  Big Jim, you should go to Las Islitas and try their aguachile de pulpo, we've made it with shrimp at home and it came out super good.  You can probably find an easy recipe online, but it's basically lime juice, serrano peppers, onions, cilantro, garlic (I'm pretty sure, lotsa tequila when I was watching/helping).

Me and chris had our good friends and neighbor once make habenero pulpo ceviche..I believe she boiled it first with sea salt for like. 8-10mins then chopped it up in small bite size pieces. she then mixed it in a bowl with chopped purple onions, finely chopped habeneros, chopped fresh garlic and then poured apple vinegar over it all and mixed it...it was freakin bomb.

that all sounds really good.  Big Jim, you should go to Las Islitas and try their aguachile de pulpo, we've made it with shrimp at home and it came out super good.  You can probably find an easy recipe online, but it's basically lime juice, serrano peppers, onions, cilantro, garlic (I'm pretty sure, lotsa tequila when I was watching/helping).

Love me some Las Islitas dude!! Also a big fan of Nayarita...wife works out at Alianza and daughter is in 2nd grade out there so it is nice and convenient when heading back. 

Also, my friend is a waitress at Jaliscos and she gave us the run down on how they prep their pulpo in the kitchen for the coctel etc. Froze it all and will be experimenting soon and will report back or sure!

 

Sincerely,

Jim