Octopus

Simmer it gently in its own released liquid or in lightly salted water until a skewer slides into the thickest part of a tentacle with little resistance—often 45–90 minutes, depending on size. Let it cool in the cooking liquid, then grill or sear it briefly for charred edges.

For tender, evenly cooked tentacles, simmer octopus first, then pat it dry and grill over high heat for 2–3 minutes per side. Small, very thin pieces can be grilled directly, but thick raw tentacles are likely to char before the centre softens.

Pierce the thickest part of a tentacle with a skewer or the tip of a knife: it should pass through easily, rather than meet a rubbery resistance. If it is still firm, keep simmering and test again after 10 minutes.

Yes. Thaw it in the fridge, then simmer it as you would fresh octopus; freezing helps break down its firm texture. If cooking it from frozen, start in cold water and allow extra time, checking tenderness with a skewer.

Cool cooked octopus promptly, put it in a covered container and refrigerate it; use it within 3 days. You can also freeze it in meal-sized portions for up to 3 months, then thaw it in the fridge.

Serve tender tentacles with boiled potatoes, olive oil, smoked paprika and salt for pulpo a la gallega, or pair grilled octopus with lemon, parsley and a bean salad. Its savoury, slightly sweet flavour also works well in tomato-based seafood stews.

No. Octopus has eight arms with suckers and no internal shell; squid has eight arms plus two longer tentacles and a stiff internal quill. Squid is often sliced into rings and cooked quickly, while octopus is commonly simmered until tender before grilling.

Yes: a 100 g portion contains 16 g of protein, so octopus is a high-protein seafood. Its fat is low, at 1.2 g per 100 g.