Octopus as food

Octopus is seafood eaten in cuisines worldwide, valued for its flavor and texture and prepared in dishes ranging from grilled arms to takoyaki.

Pulpo a la gallega: A Galician dish of boiled octopus served with potatoes, olive oil, paprika, and salt. This Spanish preparation pairs tender octopus with potatoes and smoked paprika.
Collagen: A structural protein abundant in connective tissue that changes with heating. Octopus connective tissue contains collagen that softens during prolonged cooking.
Mediterranean cuisine: The diverse food traditions of countries bordering the Mediterranean Sea. Octopus has long been a familiar ingredient in Mediterranean coastal cooking.
Octopus aquaculture: The farming of octopuses in controlled environments for commercial production. Proposed farming could expand supply, but faces serious welfare and environmental objections.
Takoyaki: A Japanese snack of wheat-flour batter cooked into balls around pieces of octopus. Chopped octopus is the defining filling in this Osaka street food.
Braising: A cooking method that slowly simmers food in a small amount of liquid. Slow, moist heat is commonly used to make octopus tender.
Galician cuisine: The regional food traditions of Galicia in northwestern Spain. Galicia is strongly associated with pulpo a la gallega and octopus festivals.
Sustainable seafood: Seafood produced or harvested with attention to ecological health and long-term resource availability. Octopus sustainability varies with species, fishing method, and local stock conditions.
Grilled octopus: A dish made by grilling octopus, often after boiling or braising it until tender. Grilling adds char while a preceding simmer helps soften the flesh.
Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that browns food during heating. High-heat grilling creates browned flavors on the octopus surface.

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SquidCompared with: Octopus is another cephalopod, but its thicker arms usually need different cooking.