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cook the octopus. Answer to "Anonymous."

Hello, Anonymous. Thank you in advance for your active participation in the blog. And to encourage you to use a nickname related to the kitchen to identify you when you participate in the blog. Thanks.

The raw octopus, is presented in the markets in two ways. Fresh (usually by buying directly by the sea in fraternities and the like) or frozen.
The choice of a good octopus is fundamental. If it were another product I would advise you to think first use you are going to give the product, then apply the cooking you need. But in the case of the octopus, I understand that whatever you do with the octopus at home can only be one choice: boiled, (guisarlo.) minimum. Once you breaded and fried boiled or sauté among other things.

Octopus
• Freezing helps us break the tough fibers of the same, as being a very active cephalopod, the mobility of its tentacles, and muscle hardening the meat of it. Therefore, we froze the squid if we buy it fresh. If you buy frozen, follow a proper process of thawing. In the refrigerator, as long as necessary until thawed.
  
• In a bowl large enough for our octopus, add lots of water and put the fire covered so that water boils quickly.
• We removed his mouth and pressing until it comes out, and wash the octopus with cold water. and once the water has boiled, it scared 5 times. Ie, the octopus holding his hat, we introduce and remove from the water 5 times, leaving him and into the water after the fifth time.
• We will have 30 minutes of cooking once the water returns to boil. And after thirty minutes of rest will give 20 minutes to fire off.
• After that time the octopus is ready to finalize your taste.

Remember that the size of the octopus will directly affect the cooking of it. So I recommend cooking and go watch the texture of the octopus groping after a reasonable time.

I hope you stay as you like.

Isaac.A.