Spanish Recipes for you! How to prepare an octopus for cooking - by Janet Farricelli. Janet Farricelli CPDT-KA's image for: "How to Prepare an Octopus for Cooking" Caption: Location: Image by: While octopus is quite famous and prepared all along the Italian boot, more and more people are in the process of discovering octopus for the first time.
In the United States it is quite rare to find fresh octopus. Preparing octopus may be also quite intimidating for newbies. 1) Turn the octopus inside out just as you would do with a pair of socks. 2) Clean the octopus under warm running water for approximately one minute. 3) Remove the beak (little hard ball found at the center) and the ink sack. 4) Turn the octopus right side out again. 5) Boil the whole octopus in enough water to cover it entirely. 6) Rinse the octopus in cold water and remove the slimy parts. No matter what way you will prepare the octopus it must be boiled first. There are various tricks of the trade to ensure that the octopus remains tender. -Do not over cook the octopus. -Italians may cook it with two corks. Spanish Cazuelas. In every Mediterranean kitchen there is always a complete range of utensils hanging, stacked or in use!
In the Spanish kitchen some of these utensils vary – the paella pan for example, not just one but several are usually hanging seasoned with olive oil ready for the next family fiesta. The pestle and mortar is also very common as is the “Olla” or large round metal pot used for cooking stews and steaming shellfish. The cazuela though, well what can we say! Every Spanish kitchen has an abundance of them in all sizes – not because they look good but because they are highly functional. The Spanish cazuela has a multitude of uses and can cook a range of dishes the most common being “gambas al pil pil” or chilli garlic prawns. The cazuela is ideal for cooking indoors and outdoors too, perfectly adaptable to modern cooking methods the cazuela can be placed in the oven, on the gas hob and the barbeque.
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