Grilled octopus is a seafood main course that will easily impress your guests! The octopus is first cooked slowly, then ...

Drain the octopus, discarding the bay leaves and cork. Cut the tentacles away where they join the head. Clean the octopus head, which looks like a pouch the size of your fist, by squeezing out the ...

Remove the skin from the octopus. Cut into quarters or just remove the tentacles if very small. Cut into bite-sized pieces. Heat a frying pan or wok, add the oil and fry the onion for a couple of ...

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 ...

Using tongs, carefully add the octopus and red-pepper flakes (make ... until a fork can easily cut through the thickest part of a tentacle. Start checking after 15 minutes, and then every 10 ...