This dish features delicate slices of sashimi-ready boiled octopus drizzled with a zesty ... For a comforting touch, include ...

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 ...

octopus). The French have long enjoyed bisque soup, based on a broth made from crustaceans: lobsters, shrimp, crabs, or crayfish. Interestingly, the dish was initially made with young pigeons ...