The octopus (Octupus Vulgaris) inhabits coastal areas, spending most of its life hiding among rocks and natural holes, and many species can grow up to one metre long. They feed on small crustaceans such as crabs and other species.
A cephalopod mollusc that has eight arms with two rows of suckers on each arm. It is characterised by a soft body with a well-developed brain and two large, complex eyes that provide good vision. They can change the colour and texture of their skin very quickly.
It is very common to find uncooked frozen octopus in the market. The reason why we do not usually find it fresh is because it would be too hard when cooked. In the past, the octopus was ‘mazaba’ (beaten) before cooking to break the fibres of its flesh and thus soften it. It is clear that due to the complexity of the process, this custom has lost its roots, and the freezing process has the same effects without the octopus losing quality.
From a nutritional point of view, octopus has a high mineral content, the most important of which is zinc, an essential mineral for safeguarding our immune system. In terms of vitamins, it provides the same amount of vitamin B3 (niacin) as any oily fish, which is essential for renewing energy. The most remarkable thing is its low cholesterol content, ideal for those who want to lower their cholesterol and triglyceride levels.
To prepare any of the most typical recipes with octopus (Galician style, with vinaigrette, grilled), the first and most delicate thing to do is to cook it. To cook it, we must wash the octopus well and bring water to the boil in a large pot. Some people do not add anything to the water, not even salt. Others add an onion and bay leaf. When it starts to boil, we put it in and take it out of the pot three times to finally leave it to cook; this is what is called ‘scaring the octopus’. We leave it to cook for between 30 and 50 minutes, depending on the size of the octopus. Finally, it is drained and cut depending on how we want to prepare it.
For ‘Galician-style octopus’, simply add coarse salt, olive oil and paprika.
