Octopus requires a lengthy preparation before it even hits the grill, but that advance work is pretty hands off, as seasoned, simmering water works to tenderize the tentacles. If you can't skip ...

When the water reaches a boil, dip the octopus, boil it for 5 minutes, and then cook over a low heat for 30 to 40 minutes. Let it cool under running cold water for 5 minutes. Take a steel grill on ...

Season with salt and pepper. Light or preheat the grill. When the coals are hot, grill the prepared octopus directly over the fire until nicely charred (but not burnt). Transfer to a board and cut ...

After pre-cooking, grill or stew the octopus until tender. Rice with octopus is a popular fried dish from Portugal, or try stewing it in Elizabeth David's Genoese fish stew or burrida.

Grilled octopus and chickpeas with sobrasada are flavours that remind me of my time in Spain. I first encountered sobrasada in its purest form, spread thickly over a slice of rustic bread ...