Fire, spice, and ocean depth meet in this tandoor-roasted octopus recipe. Cooked hot and sealed in clay, it delivers pure taste in every bite.

When celebrity chef Bobby Flay is cooking octopus, there's one especially curious method he relies on to make the cephalopod ...

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, grill ...

Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot. Cover generously withwater, and bring to a boil. Reduce the heat, and cook the octopus at a vigorous simmer until ...

Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus and red-pepper flakes (make sure the octopus is dry or it will splatter in the oil ...

The sight of octopuses hanging out in the sun is a common feature on all Greek islands during the summer. But what is the ...

Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket. Clean and rinse the octopus in cold water and ...

Nornie Bero shares a truly special dish — tender confit octopus, slow-cooked in aromatic oil and paired with a fresh native chimichurri. A celebration of bold flavours and native ingredients.

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 ...

Cooking baby octopus can be intimidating but actually as long as you leave time to marinate and tenderise it properly and don’t overcook it, it can be a delicious alternative to chicken or fish ...