Estadio, on bustling 14th street in Logan Circle, has one of the hottest Spanish menus in DC -- featuring delicious tapas and cocktails. Executive Chef Rufino Bautista, shares one of the award-winning ...

This week, Chef Bill Fuller, of the big Burrito Group, stops by Pittsburgh Today Live with a different but tasty recipe, Grilled Spanish Octopus! 1. Make Poached Octopus the day before. 2. Make ...

Chef Tip: Most seafood counters will sell the octopus pre-cooked, which is a much easier option. The chef cooks it a few days ahead of time and uses it in a variety of recipes throughout the week.

The Meal: Sedition Executive Chef Rafael Rodriguez' Spanish Octopus Salad. The dish comes from his grandmother who made it all the time when he was growing up. Chef Tip: If you buy the octopus in the ...

The success of this dish sinks or swims on the quality of the octopus. Long-line-caught octopus sustainably harvested near the northern Galician region of Spain is ideal for this salad, says Seattle ...

1) Season octopus with salt and pepper and place on grill. Only add grill marks for flavor and heat through. Overcooking at this point will make it gummy. 2) In a pot heat up the potatoes and olives, ...

The first time I tasted octopus was at a Spanish tapas-style restaurant in Dallas, Texas. The octopus was boiled and then grilled and simply dressed with olive oil and lemon. It was tender, smoky and ...

A recent meal at Fruition Restaurant, chef-owner Alex Seidel‘s seven-year-old restaurant on Sixth Avenue, yielded my favorite dish of 2014 thus far. The grilled Spanish octopus, served in a San ...

Don’t miss these killer octopus bites: 1. Octopus and guanciale tagliatelle at Plato’s at Aspen Meadows ($14) 2. Spanish octopus with seaweed salad, pickled daikon and ginger, shiso chimichurri, ponzu ...

As the temperatures drop and darkness comes earlier, food cravings shift from light and fresh to savory and hearty. Kitchens around the city are rolling out fall menus to pair with the season, ...

Combine all ingredients in large stock pot and bring to boil. Cook for 30 minutes to 1 hour to make braising liquid. Taste liquid to make sure there is enough flavor. Cool liquid a little. Add octopus ...