Octopus

Poulpe

What it is

Greek fishermen beat it against rocks forty times to break down the collagen, and freezing does exactly the same job — ice crystals rupture the muscle fibres. A frozen octopus is genuinely more tender than a fresh one.

In the kitchen

Simmer it with a wine cork in the water if you like — the tradition is harmless. Freezing it first is what actually works.

Goes with

Paprika Olive oil Potato Lemon Garlic Bay leaf Chili pepper Parsley

Also used with

Santorini fava Pimentón de la Vera

In season alongside

Abalone Bonito (katsuo) Brown crab Cuttlefish Gurnard Gyokuro

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