There’s something about grilled octopus that feels instantly transportive—like you’re sitting seaside in a little taverna with waves crashing nearby and a chilled glass of white wine in hand. This ...

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 ...

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 ...