Simply Tender

Gullo catches its octopus off the Canary Islands where warm waters yield a smaller, sweeter species. After catching an octopus it is tenderized using Gullo’s patented method. In specially designed “tumblers,” sea salt and ice water are washed over the octopus, tenderizing the meat and giving it a subtly salty flavor. Stephen Fried (a.k.a. "octoman") recommends thawing this octopus in the refrigerator overnight and then boiling it a large pot of water for 5 minutes. After 5 minutes, turn off the flame and let it sit for 20 minutes; it’ll create a tasty bouillon in the pot and continue to tenderize the octopus. Sliced thinly and dressed in olive oil and lemon, it’s the perfect appetizer. Or, you can marinate the boiled octopus overnight in your favorite marinade and grill, broil or sear it a la plancha. Drizzle it with a spoonful of the marinade to finish and serve.