Octopus vulgaris e Octopus insularis
Octopus can be served as a starter (e.g., carpaccio and salad, dressed with vinaigrette) or as a main dish (on its own or as an ingredient in rice, pasta and stew recipes). In Brazilian menus, however, it usually appears in the section of moquecas (Brazilian fish / shellfish stews). It is a marine mollusk present in all Brazilian coast and more suitable for consumption from February to April, and from August to December. It is high in protein, vitamins (A and E), and minerals (such as potassium, calcium, zinc and phosphorus). Its soft body, bearing no skeleton, can be fully used in the kitchen, although the tentacles are considered to be the most refined and tasty part. It is usually served with the suction cups. Long, slow cooking is recommended to prepare octopus, in order to obtain a more tender and juicier meat.
