Octopus from Portugal is one of the most highly sought-after products from our home chefs today. For centuries the waters around Portugal were known to produce some of the best if not the best Octopuses in the world. If you follow Chef Adam's surefire method below you will conquer your fear of cooking this daunting delectable in the future.
The most basic way of cooking our fresh and frozen whole octopus is to simmer it in liquid. Fill a saucepan with salted water and bring to a boil. Add the octopus, reduce the heat immediately and simmer gently for 45–60 minutes. It's important that the water is turned down to a gentle simmer once the octopus is in the pan. Cooking it too quickly will result in a rubbery texture.
WHAT YOU GET:
1 EACH: OCTOPUS 4 TO 5 LBS EACH