Umay FR

Species sheet · The Edible Ocean

common octopus

Eight arms, three hearts, one plan.

  • Braised with garlic and wine
  • Quickly grilled
  • Marinated in salad or carpaccio
common octopus in its natural habitat, Umay image
Octopus vulgaris · Umay image, generated from a reference photograph — Toto-720, CC BY 4.0
In French
Pieuvre commune
Scientific name
Octopus vulgaris
In the water
A reef-associated cephalopod of Atlantic and Mediterranean coasts, found on rocky, sandy or muddy bottoms from 0 to over 300 m.
Season & buying
Seasonal landings; prefer local origin and appropriate size.
Common length
~180 cm
How to identify it
Soft body and eight suckered arms
Large eyes and horned beak
Skin able to change colour and texture

On the plate

Tender, delicate flesh, firm when cooked properly.

Avoid: Cooking it too long: it becomes tough.

It has three hearts and blue blood; it can squeeze through very narrow openings.

In Umay recipes

6 Umay recipes call for it.

Octopus CevicheOctopus caponata, olives & chipotle aioliTakoyaki (Osaka octopus balls)Polvo à lagareiro (roasted octopus with olive oil and smashed potatoes)Grilled octopus with vinegarPulpo a la gallega