At NYC’s Nakaji, third-generation sushi chef Kunihide Nakajima solidifies his family’s legacy through his food. Taught by his father, Nakajima makes dishes using ingredients like melons, whelk, eel, ...

Wash and clean the octopus well, removing all the dirt and ink from it. Place the octopus in a pressure cooker and pour in the water. Cook for about 25 minutes or until the octopus is soft. Remove ...

For Bouquet Garni: Tie the herbs with a string or wrap together in cheesecloth. Set aside. For Stew: In a medium pot, bring the water to a boil over medium-high heat. Add the octopus and cook for 2 to ...

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.

To prepare the potato cream, first boil the potatoes: place them in a pot with cold water, bring to a boil, and cook for about 30 minutes depending on their size (1). Once cooked, peel them and ...

This method requires some advance planning, but the results are tender, a little salty, with a combination of Mediterranean flavors from the garlic, herbs and lemon. Instructions: Remove octopus from ...

To prepare octopus tentacles with paprika couscous, first clean the octopus: rinse it under running water (1) and remove the eyes (2) and beak (3), then remove the innards from the internal sac and ...

Preheat the oven to 350. Warm 2 tablespoons oil in a large sauté pan over medium-high heat. Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus ...

Coins of sliced tender octopus and fingerling potatoes are simply dressed with olive oil, parsley and lemon. Food editor Leslie Brenner tasted this salad at Bartolotta, an Italian restaurant at the ...