This grilled octopus recipe is a celebration of simple ... grill-friendly pieces (tentacles or chunks). In a bowl, whisk olive oil, minced garlic, smoked paprika, salt, and pepper.

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 ...

1. Slice the octopus tentacles by moving the tip of a knife blade up and down to create a wavy pattern on a cross section. (This technique is called "sazanami-giri.") Slit each slice. 2.

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 ...

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 ...

Whether for New Year's Eve, for the Christmas Eve dinner, or for many other occasions, paccheri with octopus ragù is a truly amazing first course based on fish! Today we will show you how to prepare ...