How long to cook pulpo

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Rating: 5 stars. Very good; first time making it and turned out great, super tender. I used the broiler in my oven on high instead of grill but still great. Will definitely make it again. Read More. Reviews: Most Helpful. Rating: 1 stars. I live in the Boston area where we are lucky to have an international selection of top quality foods, Greek food being no exception so I know how excellent grilled octopus should taste like.

This is not it. I am a decent cook and based on all the reviews I followed each step carefully without improvising. The result was horrible - yes, it was cooked and fairly tender but the protein in the octopus was over cooked and had the texture of fake crab meat, a touch firmer.

The charred taste was dominant, there was no taste of octopus left. No taste, no texture not anything of octopus but a very bitter charred piece of random protein. Very sad for the time I spent on it. I managed to take a couple of bites but the rest went into compost. And although I had some orange after and cherries, I still have a strong bitter taste in my mouth. Very unfortunate. Dave S. It was simple to make but did take a lot of time for the prep.

Anna Daragan. It was our first time cooking octopus at home, and it came out amazing!!! It was great! Little LuLu. This is one of my go-to recipes. We eat it when my fishmonger gets in octopus. So delicious! Tips for Tenderizing Octopus Even though nothing beats a good slow simmer, here are a few other ways to tenderize octopus: Blanch the octopus: After thawing in the fridge for a day or so, bring a large pot of water to a rolling boil.

Do not salt. Once the water is boiling hard, place the octopus in the pot, cover, and return to a boil. The cooking time will vary depending on the size: For small ones that can fit in your hand, cook for a minute or two. For medium about a foot long and weighing less than a half-pound boil for 4 to 5 minutes. For large octopus around 5 pounds , boil for a good 8 to 10 minutes. Add a tablespoon of vinegar into the simmering liquid as the acetic acid can help break down the connective tissue in the tentacles.

Marinate the octopus overnight in whole milk to help tenderize the meat. Place the octopus in a bag and carefully and firmly press the tentacles with a rolling pin. A few passes on each tentacle should do it as the point is to preserve the shape, not to flatten it. Cook at high pressure in a pressure cooker for 15 to 20 minutes when pressed for time. Test for doneness with a knife as instructed in our method, and further cook with your preferred method.

Prepping Octopus for the Table Once a large octopus is braised and cooled a bit, you will need to run your fingers along the legs to strip off any gelatinous fat that is on the outside of the legs. Beginner's Guide to Cooking Fish and Seafood. Recipe Tags: seafood entree italian new year's. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats.

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In my experience using two different pressure cookers a stovetop model and an electric multi-cooker , I've been able to tenderize a two- to three-pound octopus after just 15 minutes at high pressure 15psi , not including the time it took for the cookers to come up to pressure. Keep in mind, though, that a pressure cooker is a black box: Once it's sealed and at pressure, there's no way to check the status of what's inside until you depressurize and open it. This does introduce a small amount of risk.

You could possibly undercook the octopus, in which case you'd have to simmer it longer or return the cooker to pressure for another few minutes; or, worse, you could overcook your octopus.

If you're new to using a pressure cooker for octopus, you may want to err on the shorter side of cooking times until you dial in on the number of minutes that work using your device. If the pressure cooker is the fast lane of octopus cookery and a pot on the stovetop is the cruising lane, using a sous vide setup with an immersion circulator is a leisurely country drive.

What it offers are reliably consistent, set-it-and-forget-it results that rival all the other methods in terms of quality. What it requires of you is enough time and advance planning to do it, which I found to be about five hours.

While a shorter cooking time undoubtedly would work at each of those temperatures, at that point you might as well just simmer them on the stovetop since the cooking times and results will be similar and the setup is easier. In addition to temps and times, I also experimented with adding salt and olive oil to the bags. Be careful with salt as it can quickly become aggressive on seafood that already has a natural salinity; you can add a tiny pinch, but be very sparing. Or, just season after.

The olive oil seemed unnecessary as well; it added a pleasant flavor, but one that you can just as easily add later with fresh olive oil after the octopus has come out of the bag.

As mentioned above, it can help to set a more presentation-worthy shape if you dip the tentacles in simmering water first before vacuum-bagging them. It's also easier to cut the octopus up into parts individual or groupings of tentacles, plus the head before bagging, otherwise the sprawling shape of the octopus can make it difficult to get all the air out of the bag.

When it's done, you can chill the octopus in the bags, opening them once you're ready to proceed. Phase Two Optional : Sear or Grill. Once your octopus is cooked to the point of being tender, you can serve it right away while still hot; chill it and then use it like that in cold preparations I like it in seafood salads ; or sear or grill the octopus to brown and crisp the exterior. When searing and grilling, it's a good idea to chill the cooked octopus first, a step that sets the skin and keeps it from sloughing off during the secondary cooking.

In both cases you want to work over high heat, with the oil in your skillet nearly smoking, or directly over the hot coals on a grill. Since you've already cooked your octopus to the point of ideal tenderness, you only need to cook each side long enough to reach your desired level of browning, and to warm the octopus through. As soon as that's done, it's ready to be served. Actively scan device characteristics for identification.

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