Do you want to make octopus so tender you can cut it with a fork?This method makes the most tender and tasty octopus that you can use in many recipes! Today I will finish it by grilling. But you can use it in salads, pastas or soups. I have made it numerous different ways and this is the easiest, best tasting and most tender method! The recipe is at the bottom.

Octopus is a common dish in many different cultures, but the most common are probably Chinese and Japanese. In Japan, raw octopus is a staple in sushi dishes.

Greek, Spanish and Caribbean, and even Italian, cuisines also include octopus. In Greek preparations, octopus may be grilled over an open flame. In Italian dishes, it is often served with pasta or as a carpaccio. In the Caribbean, octopus is often served in ceviche,

Octopus is a low calorie protein source that is both nutritious and filling. It is also full of vitamins. Octopus is low fat, but high in iron. It also contains selenium, which helps you metabolize protein and is an antioxidant. Vitamin B-12 is also found in octopus. B-12 aids in the production of red blood cells

If you have only tried octopus prepared one way and think you don’t like it, you should definitely give it a chance in another preparation. Every preparation method is different, and you may love octopus one way and hate it another.

What does Octopus taste like?
When people think of octopus, they think of a chewy, tough, bland protein option. However, when properly prepared, octopus is fairly similar in texture to lobster. Don’t believe anyone who tells you that octopus is slimy, because when it is made correctly, it is never slimy.

Remember, octopus is considered a delicacy, and it considered one for a reason. It is expensive and hard to make properly.

Octopus is sometimes confused with calamari, which is squid. Squid and octopus are surprisingly very different. Squid is tougher than octopus, but the meat is smoother. Octopus, unless cooked improperly, is much tenderer than squid.

Octopus has a light taste that is actually more similar to chicken than it is to squid or other seafood. It should be light, moist and full of the flavors you put into it.

2 pounds of cleaned octopus
Salt
3 to 4 bunches of herbs such as parsley, oregano, fennel fronds and green onions
1/4 cup olive oil
Juice of a 2 lemons
1/2 teaspoon crushed red pepper flakes
Bring a large pot of salted water to a boil and blanch the octopus by dipping in boiling water 4 or 5 times. Preheat the oven to 300°F.
Marinade the octopus in a mixture of herbs, lemon, salt, pepper and olive oil fro at least 45 minutes up to 24 hrs. Layer the bottom of a Dutch oven or other large, ovenproof pot with the herbs, garlic, green onion. add a 1/4 inch of water to the pot and some white wine. Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender about 90 minutes.