cooked octopus
Also known as: boiled octopus, steamed octopus, pulpo cocido, cooked pulpo, tako, nakji, cooked common octopus
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Also known as: boiled octopus, steamed octopus, pulpo cocido, cooked pulpo, tako, nakji, cooked common octopus
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked octopus will stay fresh for 2 to 3 days when stored in an airtight container in the refrigerator.
Yes, cooked octopus freezes well. Wrap it tightly to prevent freezer burn and it will last for up to 2 months.
Octopus becomes rubbery if it is cooked too quickly at high heat. Slow, gentle simmering is the key to a tender texture.
Squid (calamari) is the best substitute, though it is slightly more tender and has a milder flavor.
It contains a moderate amount of cholesterol (about 96mg per 100g), which is similar to other lean meats and seafood.
Discard it if it has a slimy texture, an overly fishy or sour smell, or any visible discoloration.
Yes, octopus is a mollusk. People with shellfish allergies, particularly to mollusks, should avoid it.
It is commonly served chilled in salads (like Pulpo a la Gallega), grilled with olive oil and lemon, or tossed in pasta.
The purple skin is edible and flavorful, but some prefer to rub it off after boiling for a cleaner white appearance.
cooked octopus is a versatile ingredient found in cuisines around the world. With 164 calories per 100g and 29.8 grams of protein, it's a nutritious addition to many dishes.
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