Octopus, or pulpo as its known locally, is a key ingredient of many dishes and is delicious hot or cold.
They are readily available on the island from fishmongers and also frozen from supermarkets.
Preparation
Slice off the octopus’ head, so that you end up with what looks like an eight legged starfish – all the taste is in those legs.
Next, you’ll need to remove the beak – you’ll find this in the dead centre – simply run a very sharp knife around it and push the beak through until it pops out.
Cooking
Bring a large pan of water to the boil, add salt, a couple of bay leaves an onion cut in half and a wine cork. The cork is supposed to prevent the octopus from getting tough. I’ve never cooked one without a cork, and I’ve never had a tough one! I’ve no idea what kind of voodoo is at play here, but just do it!
Dunk the octopus into the boiling water three times, counting 20 between each dunk. This will curl the legs and seal the outside.
Once the water is back up to the boil drop the whole octopus in and reduce the heat until you have a simmer. Poach for between 30 and 40 minutes, depending on how large the octopus is. read more »