Octopus Fish and Seafood Cooking
Octopus Fish and Seafood Cooking
Octopus
Octopus - -Any of numerous carnivorous marine mollusks of the genus Octopus or related genera, found worldwide. The octopus has a rounded soft body, eight tentacles with each bearing two rows of suckers, a large distinct head, and a strong beaklike mouth. Also called devilfish.
Top: Home: Cooking: Fish and Seafood: Octopus
- Serve with cooked pasta or rice.
- Offers a variation using yogurt instead of tomatoes.
- From chef Jim Botsacos of Molyvos, New York, New York.
- Cooked with onion, tomatoes, garlic, pine nuts, basil, and white wine.
- Made with peppercorns, bay leaves, and olive oil.
- Recipe from chef Vasilios Milios of the Hotel Saint George Lycabettus in Athens, Greece.
- Includes a photo of the dish.
- Portuguese recipe. Suggests serving with Port wine.
- Presents two recipes: Octopus in Red Wine and Pickled Octopus.
- Recipe from Krinos Foods.
- Recipes include Chilli Lemon Octopus, Pulpo a la Gallega, and Octopus Meze.
- Seasoned with, a bay leaf, cumin, salt, green pepper, rosemary leaves, and parsley.
- From a Taste Of The Greek Islands by Pamela Westland.
- Octopus sauteed with onions and wine. From Arielle's Recipe Archives.
- Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.
- Mediterranean style dish.
- Could be made with cuttlefish, squid pieces, or green prawns.
- Seasoned with garlic, onions, tomatoes, and oregano.
- Made with chopped boiled octopus, pickled ginger, scallions, and rice crispies.
- Serve drizzled with a little extra virgin olive oil, or a light citrus vinaigrette.
- From a restaurant in Milan, Italy.
- Suggests serving with a Greek salad.
- Explains the Detroit Red Wings tradition of throwing octopi on the ice and presents several recipes.
- Served as finger food or as part of a tapas plate with drinks.
- This dish can also be served as an appetizer for drinking ouzo. It is also considered a lenten dish, suitable for those who are fasting.
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