The Luciana-style baby octopus can also make an excellent pasta sauce... take inspiration from our Luciana-style spaghetti recipe!

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 ...

Tender baby octopus is drenched in a fiery, tangy sauce, each bite bursting with bold, mouthwatering flavors that tingle the taste buds. The rich, glossy glaze clings to every tentacle ...

Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus and red-pepper flakes (make sure the octopus is dry or it will splatter in the oil ...

Baby octopus releases a lot of water when baked (and as such becomes smaller), so whilst 1kg was used in this recipe, you could quite easily add another 1kg without having to adjust any of the ...

Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot. Cover generously withwater, and bring to a boil. Reduce the heat, and cook the octopus at a vigorous simmer until ...

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 ...