OCTOPUS

What is an octopus?

The octopus is a seafood that belongs to the cephalopod family, known for its unique shape, with a rounded body and eight tentacles. It is a highly valued food in many cultures, especially in the Mediterranean and Asian cuisines.

Properties of octopus

• High in protein: It is an excellent source of lean proteins, essential for muscle development.
• Low in fat: It contains little fat, making it a healthy option.
• Rich in minerals: It has a high content of iron, calcium, zinc, and magnesium.
• Source of vitamins: It is rich in B vitamins, such as B12, which helps in the production of red blood cells and in the functioning of the nervous system.
• Low in calories: Despite being nutritious, it is relatively low in calories.

Octopus varieties

There are several species of octopus, the most common ones are:

Common octopus (Octopus vulgaris): It is the most used in Mediterranean cuisine.
Mauritius Island octopus or giant octopus: Larger in size.
Small ringed octopus: Used for stews and tapas.

Differences between Galician and Moroccan octopus - Mentta Blog

Where is it found?

Octopus is mainly found in the Atlantic Ocean, especially along the coasts of Spain, Portugal, and North Africa. It is also caught in other areas such as Japan and Korea. Octopuses are captured in their natural habitat using nets or traps, and they are caught both in deep waters and in areas closer to the coast.

How to cook octopus?

Octopus can be cooked in various ways:

Galician style: Boiled and served with olive oil, coarse salt, and paprika.
Grilled: After being cooked, it is grilled to give it a smoky touch.
Stewed: In casseroles or stews with vegetables and wine.
Fried: Cut into small pieces and fried in hot oil.

Recipes and tips on how to cook octopus - Mentta Blog