Few dishes transport you to the sun-drenched shores of the Mediterranean or South American coastline quite like grilled ...

Let’s talk about elegance—on a plate. Not the stuffy kind that feels like it belongs behind velvet ropes, but the kind that ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

Add the octopus and paste to the onions and cook for a minute. Add the mushrooms, cook for another minute and then add the spring onions, chillies and sesame oil. Sprinkle sesame seeds into and ...

Small baby octopus - about 5cm long - aren't easy to find fresh. You'll probably have to buy frozen ones. Don't try substituting large octopus for this dish - it's too tough. If you can't find ...

Slice the octopus tentacles by moving the tip of a knife ... Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4. For the sauce, combine the dashi broth, rice ...

Octopi have "display problem-solving ability, short and long-term memory, play behaviors, even signs of individual ...

3. Cook the rice, the abura-age and octopus in a mixture of dashi, mirin and soy sauce. 4. When the rice has cooked, add the green peas. Serve in a bowl and garnish with kinome on top. We have ...

Instructions Place a large, heavy-based saucepan over medium-high heat. Add a generous drizzle of olive oil and heat until it begins to smoke, then add the garlic, onion and peppercorns. Cook ...

To that end, Morales Vallejo is proud of his preparation: soaking the corn, cooking it, and grinding it himself for the arepas and empanadas. For dinner, think grilled octopus with a guava glaze ...