In a past life I was a professional marathoner and triathlete. Combine with olive oil, garlic, chilies, thyme and large pinch of salt in saucepan, so that oil completely covers octopus add more oil if necessary.
Tell Me More. No, this floppy, gray, suction-cupped monster seems to have been born with a natural defense aimed directly at the home cook. With the exception of baby octopuses that can be deep-fried or poached, this eight-armed delicacy must be tenderized in some way.
The rest of us at least, those of us who do not come from culinary traditions familiar with octopus may well think it's high time we became adventurous, too, and started cooking octopus at home, having some fun with it. I was more than pleasantly surprised to see that it does. Olive oil as needed, about 3 cups. Occasionally, you'll see medium-size specimens, 12 to 16 ounces.
Our Market Location. Garnish with minced basil, and serve. Too intelligent to chow down on, for me. Click to Zoom. An error has occurred.
Please try again later. Brooke 7 years ago.
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Give it a shot! This could not have come at a more perfect time.
A RAW octopus resting on ice at the seafood store is definitely the ugliest thing in the vicinity -- nothing like the many-hued snappers or even the white, pristine cleaned squid. They gave me the head first as it is considered the best part.
Where it comes from, whether it's been frozen or not, the size, the cooking method -- these are all pretty much irrelevant as long as you cook it carefully.