All right, I like cephalopods. I admit it. So why do I find this article about hunting octopus in the Mediterranean so entertaining? I mean, the guy is diving down, stabbing the octopus between the eyes with a pointy stick, and then…
Next step: the octopus must be tenderized by slamming it against a large rock at least a hundred times or more. When its natural color changes to white, I rinse it repeatedly in sea water and drag it back and forth over a rough rock surface with a rhythmic motion. A white foam is released, and this movement must continue until all the foam disappears. When the muscle has completely relaxed, the texture of the flesh changes and the color turns to a grayish white. I grab two tentacles and pull them apart gently…the flesh should tear. Then—and only then—is the octopus ready for cooking.
What follows are recipes. Forgive me, I must be truly evil, because he had me drooling.


