Octopus a la Plancha with Paprika, Lemon and Garlic

Cross Contamination

• Use separate cutting boards and utensils for raw octopus to prevent cross-contamination with other foods. Clean and sanitize all surfaces and tools after handling raw seafood.

Cooking Temperature

• Ensure the plancha reaches high heat (400-450°F/200-230°C) before placing octopus. Cook for 2-3 minutes per side until deeply charred. Octopus should reach an internal temperature of 145°F/63°C.

Handling

• Pat octopus thoroughly dry after cooking and resting — moisture prevents proper char formation. Handle octopus with tongs; avoid metal tools that can tear delicate tentacle tissue.

Storage

• Store raw octopus at 40°F/4°C or below. Cooked octopus may be refrigerated for up to 3 days in an airtight container. Reheat only once and discard any leftovers that have been at room temperature for more than 2 hours.

High Risk Population

• Pregnant women, young children, elderly individuals, and those with compromised immune systems should only consume octopus that has been cooked to proper internal temperature to eliminate potential pathogens.

Equipment Safety

• Use heat-resistant gloves when handling the hot plancha. Ensure the cooking surface is stable and positioned away from flammable materials. Have a fire extinguisher accessible when cooking with open flame or high-heat surfaces.