Octopus Biology and Recipe

If the earth never had dry lands, the most dominant species would be the octopus. Based on scientific studies, the octopus exhibits intellectual insights in problem solving well beyond basic animal instinct. The octopus is classified as a cephalopod or belonging to the mollusk class, which include oysters and clams. Cephalopod literally means head-foot. The 289 species of octopus is classified under the order Octopoda that inhabits the diverse regions of the ocean. Octopuses are commonly found in coral reefs. They are distinctive because of their eight tentacles; hence, the name octopus. Octopuses have almost entirely soft bodies without exoskeleton or endoskeleton like other cephalopods with shells. The only hard part of an octopus is its beak, which is very similar to that of a parrot.

Although squids are more popular in the gourmet food menus of most restaurants, there are still some delectable recipes you can prepare using octopus. Octopus is a seafood favorite of Japanese. Octopus has healthy nutritional value comparable to other seafood. Octopus in Red Wine can be prepared using the following ingredients: 1 kg young octopus, 8 tbsp olive oil, 350 g small onions, 150 ml red wine, 6 tbsp red wine vinegar, 225 g chopped tomatoes, 2 tbsp tomato puree, 4 bay leaves, 2 tsp dried oregano, black pepper and 2 tbsp chopped parsley. Clean and chop the octopus. Cook the octopus in oil with the onion. Add other ingredients. Simmer gently for about an hour. Let the sauce thicken. Serve with rice and a salad.