In Spain, the tradition says, that beating up the octopus , if is fresh or alive, and then cook it in a copper pot with sea water, onion and laurel.

In the culinary school i learned that we have to search a provider with good frozen octopus.And then , if we don´t have copper pot, use some copper coins…And i allways thougt that have to be other way.

Thank you for show other way to cook it, i really want to try ir as soon as posible.

PD:I am spanish , and , as you can see , i can´t speak english really good, sorry.

There is also the Japanese way of cooking octopus with repeated blanching and cooling but I think it is only doable on not too large specimens.

I did a three kilos octopus the other week with the procedure I described and then cooked with no liquid added in a pot (with the lid on) in the oven at low temperature for a few hours. It gets tender and the juices are fantastic. I haven’t gotten around writing about it yet.