You don’t have to handle the octopus, no need to remove the head, cut the tentacles, and remove the beak. No need either to tenderize it. All that’s left to do is to thaw it and prepare it the way you like. You can eat it as is with olive oil and lemon, or you can grill it, sautee it, or fry it.
This two-stage cooking process guarantees great results. During the first stage, your goal is to cook the octopus until the tough connective-tissue collagen in its muscles melts into soft gelatin.
Octopus is rich in many essential vitamins and minerals, making it an ideal choice for your seafood palette. Specifically, a serving of octopus is high in vitamin B12, potassium, iron, magnesium, and certain fatty acids
Stewed octopus provides rather less protein than other fish. Phosphorus and calcium are important for healthy bones and teeth; Potassium helps maintain normal blood pressure and can reduce the risk of recurrent kidney stones and bone loss during aging.
This stewed octopus is best eaten immediately, but if you prefer you can keep it in the refrigerator for a couple of days at most.
If you wish, you can freeze it once it’s ready, provided you used fresh, not frozen, octopus.
Make some tasty croutons in the oven or in a frying pan, flavoring them with garlic and oregano: They will go perfectly with the delicious sauce. Or, if you double the amount of passata and water, you can soak the croutons in the sauce and dish everything up as a soup. If that doesn’t satisfy you and you just can’t get enough of this delicious sauce, simply cook up some pasta and pour it on.