Ingredients: • 1 octopus (about 6-7 pounds) • 1 whole medium onion • 2 bay leaves • 2 dozen red peppercorns • 1 cup white wine vinegar • sea salt ...

Cut it in half and remove the seeds and internal filaments (4). Slice it into strips (5). In a pan, pour a drizzle of oil and add the peppers (6).

Once ready (4), remove the octopus and place it on a cutting board, let it cool. Set aside 100 g (0.42 cups) of cooking water, filter it, and pour it into a tall glass (7) (6).

The very best Mexican foods start with the letter T—tacos, tortas, tlayudas. Here we showcase the tastiest “T” bites from the streets of L.A. Octopus tacos are common on the Baja Peninsula ...

A well-loved Nampa restaurant is opening a second location in Meridian. Pollos y Mariscos El Guero is known for its shrimp ...

Some weeks ago, when I told the boyfriend (ex-chef, seafood importer) that I wanted to grill octopus at home, he gave me a 4 1/2-pound whole Spanish cephalopod (ah, love), ...

Shortening its name to El Guero #2, the 3,944-square-foot Meridian restaurant will continue to focus heavily on seafood, said ...

For the octopus: 1 teaspoon salt. 1 (4- to 6-pound) tumble-tenderized Galician octopus. 2 tablespoons olive oil. For the salad: 1 pound new potatoes, scrubbed clean, parboiled, quartered ...