Pressure-Cooker Octopus

A pressure cooker will tenderize octopus faster than any other method.

Perfectly Cooked Boiled Octopus

There's no need to feel anxious about cooking octopus. This recipe for boiled octopus makes it easy to perfectly cook a cephalopod for salads and other dishes.

Perfectly Tender Sous Vide Octopus

Sous vide octopus is easy and yields some of the best results our of all the methods we've tried. This recipe uses our preferred combination of temperature and time.

Grilled Octopus With Chile-Herb Oil

Before grilling, octopus first needs to be cooked until tender. After that, it's as simple as searing it over the high heat of a charcoal or gas grill.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Spanish Paella

An authentic, EPIC Spanish Paella! Easy to make with step by step photos, load it up with seafood, just use chicken or even make it vegetarian!

Crispy marinated baby octopus

Easy, outrageously delicious way to cook baby octopus: simmered until tender, marinated in bold Mediterranean flavours, seared until crispy.

Shellfish Paella (Paella de Mariscos) From 'Spain'

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start.

A Trio of Pinchos: Basque Country Favorites

Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one’s eaten as the toothpicks pile up)

Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world.