Recipe Keeping of oil octopus

1. Put the octopuses in the freezer 24 hours to 4 hours before to soften the flesh. Freezing that usually degrades food by breaking the fibers and dehydrating is an ally here.
2. Cook the octopus in a large volume of water with a bay leaf, 30 minutes with a small broth. Then let cool then remove the "beak" and any hard parts, empty the bowels and ink, remove the small suction cups by passing the octopus under a drizzle of water.
3. Finally cut pieces from 3 to 5 cm and dry them well with a clean cloth.
4. Place the octopus in the jars. Season according to its tastes, salt, pepper, thyme ... cover with oil up to 2 cm from the drinker, close and immediately proceed to thermal treatment, 1 hour at 100 ° C.

Keeps for several years (limiting 12 months is recommended) Storing jars in a dry and fresh location away from light.
This recipe is also valid for squid or squid.
Please note: the octopus loses 60 % of its weight when cooked (on a kg remains 400 gr) Do not use octopuses that are too small, they disintegrate when cooked.

Georges Cantin recipe