octopus

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• - Recipes include Chilli Lemon Octopus, Pulpo a la Gallega, and Octopus Meze.
  
• - Recipe from Krinos Foods.
  
• - Recipe from chef Vasilios Milios of the Hotel Saint George Lycabettus in Athens, Greece.
  
• - Served as finger food or as part of a tapas plate with drinks.
  
• - Seasoned with, a bay leaf, cumin, salt, green pepper, rosemary leaves, and parsley.
  
• - Offers a variation using yogurt instead of tomatoes.
  
• - Explains the Detroit Red Wings tradition of throwing octopi on the ice and presents several recipes.
  
• - Seasoned with garlic, onions, tomatoes, and oregano.
  
• - Serve with cooked pasta or rice.
  
• - Serve drizzled with a little extra virgin olive oil, or a light citrus vinaigrette.
  
• - 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.
  
• - Presents two recipes: Octopus in Red Wine and Pickled Octopus.
  
• - From chef Jim Botsacos of Molyvos, New York, New York.
  
• - Made with chopped boiled octopus, pickled ginger, scallions, and rice crispies.
  
• - Includes a photo of the dish.
  
• - Cooked with onion, tomatoes, garlic, pine nuts, basil, and white wine.
  
• - Octopus sauteed with onions and wine. From Arielle's Recipe Archives.
  
• - Could be made with cuttlefish, squid pieces, or green prawns.
  
• - From a Taste Of The Greek Islands by Pamela Westland.
  
• - Suggests serving with a Greek salad.
  
• - Portuguese recipe. Suggests serving with Port wine.
  
• - Made with peppercorns, bay leaves, and olive oil.
  
• - Mediterranean style dish.
  
• - Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.
  
• - From a restaurant in Milan, Italy.