Octopus, like many kinds of seafood, goes well with light spices and lemon.
The octopus has been a source of seafood for Mediterranean and Asian cultures for centuries, and you can find recipes for cooking octopus in Italian, Greek and Japanese cuisine. If you buy octopus frozen, you probably will not have to clean it. If you purchase an octopus from the meat counter or at a seafood market, select one whose tentacles stick to your finger when you press them to guarantee freshness. It should only take about 10 minutes to clean an octopus in preparation for cooking.
Instructions
1. Wash your work surface and hands with hot water and soap before handling the octopus. Keep the octopus at a low temperature to prevent spoilage. Wash it in cold water and pat dry with a clean towel.
2. Lay the octopus on your cutting board so that it is flat on the surface. Remove the eyes and discard.
3. Remove the beak by cutting it out from its place in the tentacles.
4. Pull out the contents from of the octopus head sac, being careful not to tear any of the organs you remove. Wash out the inside of the head sac with cold water.
5. Removing the skin from the head of the octopus is optional. It turns a dark purple after as you cook it. Wash the octopus again and pat dry.
6. Cut the head and legs of the octopus into the sizes needed for your dish.
