A member of the cephalopod family. The small variety make the best dishes and are much tender than larger ones.
Use: It can be baked, stewed or fried. The larger ones need longer cooking times and are great served in salads. If the octupus is large it should be tenderised: pound with mallet or cleaver. The skin should be stripped and it rubbed with salt and rinsed well. Or, to soften it alternatively, simmer it in water (to cover) for about an hour and peel off the skin. However if it’s weight is under 500g, you can skip the simmering or pounding and simply peel off skin, rinse it and cook according to the recipe.