Fish

Common Octopus

A tier

Common octopus is the kitchen name for Octopus vulgaris sold whole, cleaned, or as frozen raw blocks for restaurants. Arms are the prize: meaty rings and tips that take smoke from the grill after a tenderising simmer. Expect a gentle sweetness, pleasant chew when right, and excellent affinity for paprika, lemon, and olive oil. Simmer gently with a cork or bay until a knife slides into the thickest arm, chill, then finish on a ripping-hot grill. Spanish pulpo a la gallega, Greek grilled octopus, and Japanese takoyaki-style uses all start from this animal. Avoid boiling so hard the skin tears into ragged shreds. Quality frozen can equal average “fresh” that has sat too long.