Turn the Octopus inside out ad cut away the beak in the mouth region removing thee with the viscera.  Remove the ink sack and rinse thoroughly. The skin is edible but many recipes and consumers prefer it to be removed.

The Spanish method of preparation to avoid toughness is to dip the octopus in boiling water for several second, remove and let cool for a few minutes.  Repeat this procedure leaving the octopus in the water for 5 seconds remove and let cool for a second time then place in pot of water with a lid and simmer for one hour.  The octopus when removed will be tender and ready to cut into chunks or pieces for your recipe.

Canned octopus needs to be washed thoroughly and drained to be ready for cooking.