- Remove the ink sac and the innards from the head.
- Rinse the head well.
- Place the octopus on a cutting board with the head facing upwards.
- Use a sharp knife to cut a piece of 3 centimetres by 1 centimetre from around the eyes.
- Cut the head off.
- Turn the octopus over and cut out the beak.
- Put a knife under the skin with the row of suckers to clean the tentacles.
- Start at the thickest part of the tentacle and cut in a sideways direction to gradually loosen the skin.
- Rub the skin with salt to clean the skin and the suckers.
- Rinse the skin and then boil in salted water for five minutes.
- Cut the suckers from the skin.
- Use a tea towel to rub the membrane from the skinned tentacles.
- Rinse the tentacles in salted water and place on a cloth to dry.
- Prepare the octopus for further processing.
- Some chefs freeze the octopus for a few days, as the freezing and defrosting process makes the octopus more tender leading to a shorter cooking time.