Instructions: Bring 12 cups of the water to a boil in a large stockpot set over high heat. Stir in 2 tablespoons of the olive oil and submerge the octopuses in the boiling water. When the water ...

Place in pot, add 2 tbsp vinegar, & 2 tbsp wine. Boil for 10-15 minutes. Discard water. Set Octopus aside. On medium- high heat, sauté the garlic w the olive oil & garlic butter. Add pepper flake & ...

For Bouquet Garni: Tie the herbs with a string or wrap together in cheesecloth. Set aside. For Stew: In a medium pot, bring the water to a boil over medium-high heat. Add the octopus and cook for 2 to ...

Join Ollie and his dad as they dive into a real Korean food adventure, exploring a traditional seafood restaurant. From taking off their shoes at the door to tasting extraordinary dishes like ...

Part 3 of an interview with Massimiliano Conti, chef of La Ciccia. Part one of the interview is here. Read part two here. All too often, octopus becomes rubbery when cooked and thus intimidates those ...

Ramsey, the young narrator, has a grandmother with a steel will, and when his painting of Super Octo inspires her to make pulpo guisado—octopus stew—there’s no dissuading her. Even though it’s “not ...

Seafood stews have long had global appeal, and American chefs are drawing on traditions ranging from Latin America to France to the American West Coast for inspiration. “I have always been a fan of a ...