Although octopus is a delicacy throughout the Mediterranean and Asia (especially Japan), until recently it has remained an unfamiliar food for most Americans. But that’s gradually changing. Now octopus is readily available at sushi bars and many Spanish, Portuguese, Greek and even some Italian restaurants. Dishes like octopus terrine, octopus confit, octopus risotto, octopus with pasta and even grilled octopus have become increasingly popular.

Home cooks have been a little slower to jump on the bandwagon, leery of octopus’ mythical toughness. But a few common sense cooking tips are all it takes to avoid that pitfall and take advantage of its lovely flavor and texture.

The key is, quite simply, not to overcook octopus. For a chewy but reasonably tender texture ideal for sushi or octopus salad, cook for no longer than 5 minutes. For more tenderness, long, slow cooking is necessary.