Fish
Octopus vulgaris
A tier
Octopus vulgaris is the common octopus of temperate and subtropical seas, especially the Mediterranean and eastern Atlantic, with eight muscular arms, a soft mantle, and meat that turns from rubbery to silk when treated correctly. Flavour is mild-sweet and marine; colour shifts from mottled live tones to purple-white cooked flesh. It is the reference species of European octopus cookery. Tenderise by slow simmer, freeze-thaw, or traditional beating, then grill over charcoal for charred tips, braise in wine and tomato, or slice for salads with olive oil and potato. Undercooked octopus is chewy; properly cooked flesh yields to the tooth without mush. Keep the skin on for colour and gelatine in many Mediterranean preparations.
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History
Ancient Mediterranean cultures fished and dried Octopus vulgaris as a coastal staple.
Iberian and Italian cuisines refined boiled and grilled octopus into regional signatures.
Portuguese and Galician markets centred Octopus vulgaris in polbo and related dishes.
Global frozen octopus trade spread vulgaris-style cookery to restaurants worldwide.