How to cook octopus to make it soft and tender

To obtain a soft and tender octopus , the secret is slow and controlled cooking , without boiling it violently. Methods can vary, from 70 degrees to the more aggressive 85 degrees. But the technique that ensures the best results is definitely the so-called "Three Dives."

Classic pot method

1. Clean the octopus (if it's not already clean) and rinse it.
2. Put it in a pot without adding water: the octopus will release its own.
3. Add, if you want, a clove of garlic, bay leaves or pepper.
4. Cover and cook at very low heat for about 40–60 minutes for a 1 kg octopus. For larger specimens it may take longer.
5. Check the cooking by piercing the thickest part of a tentacle with a fork: it must fit inside easily, without resistance.
6. Turn off the heat and leave it rest in its cooking water for 15–20 minutes, covered.

If the octopus is still tough, continue cooking over low heat and check again after 10 minutes.

“Three Dives” Method

The “Tre Dip” technique is a traditional Italian method for starting the cooking of octopus and promoting a tender consistency.

It's done like this:

1. Bring a pot of water to the boil, adding bay leaves, pepper, or other herbs if desired.
2. Take the octopus by the head and immerse the tentacles in boiling water for a few seconds, then take it out.
3. Repeat the operation three times.
4. On the third dip, let the octopus fall completely into the water and continue cooking at gentle fire.

The reason for doing this is mainly traditional: the tentacles, when in contact with hot water, curl up , and this technique helps achieve more even cooking and a more pleasing appearance.

Medium method at 70 degrees

It is considered a medium, temperature-controlled, very delicate cooking method, which can produce a particularly tender octopus without the risk of overcooking it.

For an octopus of about 1 kg the procedure is this:

1.  Bring a pot of water to about 70 ° CIt is important to use a kitchen thermometer.
2. Submerge the octopus in the water. You can add bay leaves, pepper, garlic, or other seasonings.
3. Keep the water around 70°C, preventing it from reaching boiling point.
4. Cook for approximately 2–3 hours, depending on the size. For a larger octopus, it may take even longer.
5. Check the cooking by inserting a fork into the thickest part of the tentacle: it must enter with very little resistance.
6. Once tender, leave it rest 15–20 minutes in its liquid before cutting it.

At 70°C, octopus does not cook as quickly as in boiling water: the advantage is that the moderate temperature allows the fibers and collagen to transform gradually, obtaining a soft but not mushy consistency.

Aggressive 85-degree method 

The "aggressive" method at 85°C involves cooking the octopus in very hot water, but without bringing it to a full boil . It's a cross between traditional and low-temperature cooking.

It works like this for an octopus of about 1 kg :

1. Bring the water to 85 ° C with a kitchen thermometer.
2. Immerse the octopus, possibly after having made the Three Dives.
3. Keep the water between 82 and 85 ° C: it should be very hot, with some movement and small bubbles, but it must not boil vigorously.
4. Cook for approximately 60–90 minutes.
5. Check the thickest tentacle with a fork or toothpick: it should penetrate easily.
6. Turn off the heat and let the octopus rest 15–20 minutes in its water.

Compared to 70°C , at 85°C the transformation of collagen and cooking of tissues occur much more rapidly. The advantage is the significantly shorter cooking time ; the disadvantage is that, if you overdo the temperature or time, the octopus can go from tender to stringy and crumbly.

Finally, a little trick to keep in mind for any type of cooking: if the octopus has been frozen and then thawed , it often turns out more tender because freezing breaks down the fibers. It's therefore not necessary to "beat" it before cooking.

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