How to Prep Octopus

Isn't that beautiful? A three pound octopus recently defrosted. Why this beast isn't more popular we don't know. It tastes great and it's one of the healthiest things in the world. It's extremely low in fat, high in protein, low in mercury, and has no cholesterol. It is better frozen than fresh, and it's not usually very expensive.

It also swims. It swims to nearly every great food culture in the world: Japan, China, Italy, Spain, Greece, Peru, South East Asia—need we add West Africa? There are great octopus recipes as far as your imagination can reach.

One thing. Octopus usually must be pre-cooked before using. For some reason, there are as many old wives tales about how to do this as there are about how to tell if you're carrying a boy or a girl. It's all silly. Octopus is not remotely hard to cook. You don't need to boil it with a cork, beat it with a rolling pin, or slam it into your sink. The Spanish even advise you to dunk the octopus three times in boiling water—before boiling it in water.

All you need to do is simmer it (try for around 190-200 F) until the thickest part of the tentacles are tender and you can pierce them easily with a knife. This may take a few hours, depending on its size. Think of it as a big slimy potato with eight arms.

Then you've got a great ingredient ready for anything.