Octopus is having a moment. The staple of Spanish cafes and Greek tavernas is the protein du jour on white-hot menus nationwide, or, as the website Eater L.A. put it, "Octopus is the new pork belly." ...

To make the octopus, combine the gochujang, soy sauce, sesame oil, sugar, garlic, and ginger in a small bowl. Rub the octopus with this mixture until it’s completely covered and the marinade is used ...

In spite of living in a coastal state with a reputation for its seafood, I don’t cook a lot of it. It’s expensive, and expensive instills fear in me. If I screw up, I might be out $20 or more for the ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. 1. Turn oven on at 250 F degree. 2. Clean ...

1) Season octopus with salt and pepper and place on grill. Only add grill marks for flavor and heat through. Overcooking at this point will make it gummy. 2) In a pot heat up the potatoes and olives, ...

The secret to cooking octopus is that there is no secret: no cork, no massage, no ride in the laundry machine to tenderize it. Cook it well, slice it thin, win friends. 1. Defrost the octopus if it s ...

Preheat the oven to 350. Warm 2 tablespoons oil in a large sauté pan over medium-high heat. Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus ...

The success of this dish sinks or swims on the quality of the octopus. Long-line-caught octopus sustainably harvested near the northern Galician region of Spain is ideal for this salad, says Seattle ...

As another Memorial Day approaches, it brings the promise of a three-day weekend along with an antiquated cultural obligation from the aristocracy to wear, I don't know, white pants. Maybe this year, ...

Konstantinos “Kostas” Katsaros remembers vividly the way his father would prepare fresh-caught octopus during summer vacations along the Aegean coast. Pulling his harpoon from the Aegean Sea, he’d ...

Ten years ago, calamari was a rare find on restaurant menus and mozzarella sticks, jalapeno poppers and chicken wings were omnipresent. Fast forward a decade later and the signature item served as an ...