Octopus

Store raw octopus tightly wrapped in the coldest part of your refrigerator. If previously frozen, do not refreeze.

To tenderize octopus, consider freezing it before cooking, as the ice crystals help break down the muscle fibers. Alternatively, you can pound it gently or boil it with a cork (a traditional method, though its effectiveness is debated).

Avoid overcooking, which can make octopus tough and rubbery. Generally, it requires a longer, slower cooking time to become tender.

Grill or pan-sear octopus after boiling or braising for a delicious crispy texture and smoky flavor.

Lemon and olive oil

Garlic and parsley

Smoked paprika

Potatoes

Tomatoes

Olives

Chorizo

Cooking octopus for too short a time, resulting in a chewy and tough texture.

Not properly cleaning the octopus, which can leave behind the beak, eyes, and ink sac.

Overcrowding the pan when searing or grilling, which steams the octopus instead of crisping it.