It can be
difficult to cook, as it can easily become tough and rubbery.
Much of the Octopus in the market place is ready prepared and
frozen, and this is no bad thing as it helps to tenderise it.
There are many schools of thought on how best to cook it. Most
chefs thoroughly beat it first (the Greeks used to do this
on the rocks!), and it is then cooked either very slowly or very
quickly –but never in-between.
