Octopus

Known as poulpe or pieuvre (France), polpo (Italy), pulpo (Spain).

Octopus are found in warm water and tropical seas across the world, and are enjoyed as a culinary dish in countries such as Italy, Spain, Portugal, Greece, China and Japan. Although octopus flesh is full of flavour, it can also be very tough, especially in specimens over 1 kg (2 lbs) in weight

To make a large octopus more tender, it is a good idea to pound their body and legs with a cutlet beater or mallet they are soft. They can then be stuffed and baked or stewed, usually for at least 2 hours. Small ones may also be fried gently in olive oil and served with lemon juice, garlic, olive oil and parsley.

The ink contained in the octopus's liver is often used as a pasta sauce, or added to risotto. It may also be used to make a strong and heavily scented gravy.