- 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.
- 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.
- Finally cut pieces from 3 to 5 cm and dry them well with a clean cloth.
- 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
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bonjour. j’ai fait votre recette il y a quelques années (avant le covid), mais comme je n’ai pas l’habitude de faire des conserves je n’ai pas osé les manger…. Hier mai 2025 je me suis décidée à les jeter, quand même j’ai reniflé pour voir ce que ça disait : impeccable (mais bon, je les ai jetés quand même). J’en referai.