Cooking

[jutaw22mu]

Does anyone here know how to cook octopus?  The tentacles and not the calamri.

I had this ridiculously delicious pozole verde at a restaurant in Edina recently and I need to reproduce it.  It had shrimp, scallops and huge chunks of octopus arms in it.  I guess the main question is do you cook the octopus separately and then add to the pozole or do you cook everything altogether at once?  Haven't really cooked much seafood before.

[jficke13]

This recipe https://elrestaurante.com/recipes/seafood/pozole-con-mariscos-seafood-pozole/ is not very technical, but it says "simmer until tender" which implies it goes in raw.

Not knowing anything about the dish and just applying basic cooking principals, I would ask what consistency/texture the octopus provides. Because you could certainly grill it separately and add it at the end to get a char flavor (chopped, probably) and keep a solid mouthfeel to the bite. Similarly you could tweak the pre-cook technique to zero in on the effect you're looking for.