In fact, you hardly ever attempt to cook octopus at home.
Hell, no one does.
But that doesn’t mean you shouldn’t give it a shot. Especially when the final result has the potential to look, taste and incite dinnertime joy like the grilled Spanish octopus you see above.
So to provide you with a little push, we’ve petitioned some sage advice from chef Mariela Bolaños of Gina Stefani’s Mad Social in Chicago.
She’s the one responsible for that attractive dish above. And she says:
“I braise our Spanish octopus for two and a half hours with fresh herbs and lemon slices. The citrus and herb essences infuse the octopus meat and really help to tenderize it. I don’t use any salt during this process because the waters where it comes from are naturally salty. After braising, the octopus goes straight to the grill. Just slightly char it, and then it’s ready to serve.”
There, now you try.