Pan-Seared Octopus with Delicata Squash, Chickpeas, and Saffron

DSC_0278aMany people shy away from cooking octopus, believing that it is too difficult to cook. The truth is slightly different. Octopus is relatively easy to cook; it’s tenderizing the octopus that poses the challenges. Perfectly-cooked octopus definitely must not be rubbery, but one also must not commit the cardinal sin of mushy octopus. Everyone seems to have a different method for tenderizing octopus. Some people literally beat octopus with a rock, or, failing that, with a meat tenderizer. My friend Patrick sets up a pot of boiling water and a pot of ice water, and plunges the octopus in each water bath for about ten seconds, switching back and forth, about 30 times. I have heard that tenderizing the octopus sous vide works extremely well. I used to simmer octopus for about an hour in a pot of water to which some milk (the lactic acid works the trick) has been added. But I swear by my new method, which is time-consuming, but infallibly produces excellent results. Continue reading

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