Sectioning an octopus is similar to any other cephalopod such as squid or cuttlefish. Octopus should be slowly cooked to help tenderise the tough flesh and avoid it being too chewy.
1
Cut the body from the tentacles
2
Turn the head inside out and remove everything inside, detaching the entrails with a sharp knife if necessary, then rinse thoroughly
3
Next cut the beak from tentacles and remove the eyes
4
Section the tentacles and wash all parts thoroughly
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