Octopus doesn't have to be intimidating. Here are F&W's favorite ways to prepare your new favorite cephalopod.
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Grilled Octopus with Ancho Chile Sauce
Credit: © Con Poulos

It may seem daunting, but octopus is worth tackling at home. Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways. Here are F&W's best ways to cook your new favorite cephalopod.

Octopus with Chorizo and Potatoes

Octopus with Chorizo and Potatoes
Credit: © Wai Lin Tse

This recipe is a smart, delicious, Spanish-inflected way to cook octopus. Dipping the tentacles in hot water before cooking helps firm them up so they hold their shape.

Get the recipe: Octopus with Chorizo and Potatoes

Octopus Turnovers with Spicy Creole Mayonnaise

Octopus Turnovers with Spicy Creole Mayonnaise
Credit: MARCUS NILSSON

Octopus can be tough, but it becomes amazingly tender when it's cooked for a long time. And it's quite delicious in Jose Enrique's pastries.

Get the Recipe: Octopus Turnovers with Spicy Creole Mayonnaise

Pan-Seared Octopus with Italian Vegetable Salad

Pan-Seared Octopus with Italian Vegetable Salad
Credit: CON POULOS

Vinny Dotolo describes this salad's genesis: "I originally wanted to do an octopus sandwich, with the flavors of an Italian sub, but the bread got in the way." Now he sears the octopus, braises it in white wine until tender, and tosses it with chickpeas and a tangy mix of marinated carrots, fennel, and celery.

Get the Recipe: Pan-Seared Octopus with Italian Vegetable Salad

Grilled Octopus with Ancho Chile Sauce

Grilled Octopus with Ancho Chile Sauce
Credit: © Con Poulos

In this dish, the octopus is first braised in sherry and then the skin is removed to make it extra-tender before it's finished on the grill and glazed with a tangy ancho chile sauce.

Get the Recipe: Grilled Octopus with Ancho Chile Sauce