You'll love the smoky flavours of this barbecued octopus, topped with a nutty-spicy tahini sauce. It's a Turkish speciality that's best served nice and hot.
This hot 'n' cold salad is served with a simple saffron dressing, adding a delicious and colourful dimension to the freshly .
Grilled octopus salad with saffron dressing. Source: Alan Benson
First braised with olive oil, thyme and black olives, then fried to crispy perfection, this is based on a traditional Roman technique. Chef Mitch Orr pairs his with mandarin purée, dried olives and a dash of black vinegar for extra pizzazz.
Source: Greg Elms
This is an easy alternative to a fish stew. Served with chopped parsley and grilled bread that's rubbed with a raw clove of garlic, it's a beautiful bowl that can happen any night of the week.
This hearty and warming can be served with crusty sourdough bread or in pie form, depending on the occasion.
Cacciucco – Italian seafood stew Source: Sotto Sopra
Requiring a few simple ingredients – think rosemary, garlic, olive oil and red wine vinegar – barbecued seafood is a simple, yet delicious way to party. So grab those skewers, get threading and pop your ocotopus over charcoal, stat.
Source: Brett Stevens
The extra virgin olive oil's robustness stands up to the spice of the cayenne pepper and the ocean saltiness of the octopus - what a team.
Source: Sharyn Cairns
This showcases fresh seafood at its best. You can ask the fishmonger to clean the octopus for you, to save you preparation time.
Twice-cooked octopus with macaroni pasta - a winning dish from Series 1 from Sydney's Alpha restaurant.
For more sensation octopus check out our
Twice-cooked octopus with macaroni kofto Source: China Squirrel
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