Step 1: Keep the octopus on a tray in the refrigerator overnight to defrost. 

Step 2: Our octopus are already cleaned, but once defrosted, it is a good idea to run the octopus under cold water, making sure the pockets on the tentacles are also very clean. 

Step 3: First remove the head of the octopus. 

Step 4: Locate the beak which will be found at the intersection point of all the tentacles. Apply pressure by pressing around the beak and remove it, either by hand or cutting it out with a knife. 

Step 5: Section each tentacle, using a sharp knife. 

Step 6: Take the head and remove the eyes from the head. 

Step 7: You are now left with the 8 tentacles and the head, ready to cook. 

If you prefer, you can cook the octopus whole without sectioning the tentacles first. 

Step 1: After rinsing the octopus, simply place it in a saucepan, and fill it with enough cold water to just about cover the top of the octopus.

Step 2: Boil the octopus and once it reaches the boiling point, reduce the heat and simmer it for 20-25 minutes. It is important to reduce the heat as if it cooks too quickly, the octopus becomes rubbery. You can judge the tenderness by sticking a knife into one of the tentacles – if it easily penetrates the thick flesh, it is cooked. 

Step 3: Take the saucepan off the heat and leave it to cool for another 15-20 minutes. 

Step 4: As before, remove the beak found at the intersection point of all the tentacles, and section the cooked tentacles. 

Step 5: Remove the skin from the underside of each tentacle. 

Step 6: Once seasoned, your octopus is ready to eat. Check out our recipe page for ideas!