COOKING FROZEN OCTOPUS RECIPES

Steps:

• First, we explain a brilliant trick that will help you a lot when you cook the octopus and make your job easier, it is because of freezing fresh octopus or buying it frozen. Thus, the meat fibres of the meat will break and it won't go hard after boiling. If you buy fresh octopus, you need to know how to clean the octopus to store it clean.
• Freezing octopus two days before preparing it will be enough, and one day before boiling it you must take it out of the freezer so it's completely thawed. To do this, put it in a large bowl to collect all the water that will come out of the octopus and leave it in the refrigerator.
• If you don't have time to freeze the octopus before cooking or not you want to, you should mash the octopus, i.e. hit it so the fibrous tissue breaks.
• Before cooking the octopus, it will be important to wash it well with cold water to remove any dirt or impurities and, if not already done, gut it. To take out all the viscera, you should turn it over and completely empty its head.
• Put a large pot of water on to heat without adding salt, and once it's boiling, take the octopus head and scare it :put it in and take it out 3 times to get the octopus to stay stiff so it doesn't lose its skin during cooking.
• Once the octopus scared, leave to cook in the water, with the cover on the pan. Octopus cooking time will depend on its size and other factors such as the type of water, the pan... so you will have to pinch the octopus to see if it's still hard.
• To get an idea, a 1 kilo octopus can be cooked in about 25-30 minutes and the time will increase the weight increases, but not necessarily proportionally.
• It's good to know that you can also freeze octopus once cooked and keep it in optimal conditions to prepare quickly the next time.
• Once we have the boiled octopus we can prepare however we need to in our recipes. One of the most famous Spanish recipes is Galician octopus, a rich recipe that you will surely love. Combine with another typical dish: Galician soup! For more seafood recipes, learn how to cook fresh salmon and how to make Spanish prawn croquettes or prawn tagliatelle.

Steps:

• Take a heavy bottom stock pot and keep the octopus in it and pour the bay leaves and water.
• Pour 1 cup of water and boil it.
• Cover it up, and reduce heat, simmer and cook it until the octopus is tenderized, at least for 45 minutes.
• Alternatively, Chop together the gremolata ingredients and add them in a small bowl, while the octopus is braising.
• Rinse canned chickpeas and drain them. Add them in a food processor or blender and olive oil, salt, lemon, and pepper.
• Give it several pulses until you get a smooth mixture.
• Take out the octopus from the heat in the pot and keep it in a covered container to cool down and reach room temperature.
• Take out the octopus from water and use paper towels, dry it out by patting.
• Chop its tentacles into 2-inch pieces. Chop up the rings out of the head portion.
• Mix the cornstarch and flour and then sprinkle some salt and pepper in a plastic bag.
• Take a deep frying pan and heat an inch of oil to 375 degrees F.
• Use paper towels and line a paper plate.
• Keep some pieces of octopus in the bag at a time and shake it to coat up with the flour mixture.
• Once the oil gets heated, fry the octopus pieces until they take golden brown colour. It will take about 1 or 2 minutes.
• Get a slotted spoon to shift the octopus pieces to the paper plate to drain and end up frying the left-over of the octopus in a similar way.
• While the octopus is still warm, serve it on a bed of the chickpea puree along with gremolata.