An octopus cooked just right is perfectly tender and flavorful enough to be served on its own or alongside salads, potatoes, or greens. However, cooking octopus isn't always smooth sailing, and ...

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 ...

Small baby octopus - about 5cm long - aren't easy to find fresh. You'll probably have to buy frozen ones. Don't try substituting large octopus for this dish - it's too tough. If you can't find ...

Korean red chilli paste and red chilli powder add an unusual dimension to this spicy octopus dish. Source them online or from an Asian supermarket. Clean and rinse the octopus in cold water and ...

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.

Chef Saito's Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring. 1. Cut the octopus into 5mm slices.