Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.

Octopus sauteed with onions and wine. From Arielle's Recipe Archives.

Presents two recipes: Octopus in Red Wine and Pickled Octopus.

Collection includes Braised Octopus, Octopus Pasta, and Baby Octopus Spiedini With Beet Green Salad.

Cooked with onion, tomatoes, garlic, pine nuts, basil, and white wine.

Collection includes Greek Casseroled Octopus, Octopus Fritters, and Octopus Salad.

Explains the Detroit Red Wings tradition of throwing octopi on the ice and presents several recipes.

Recipes include Chilli Lemon Octopus, Pulpo a la Gallega, and Octopus Meze.

Serve drizzled with a little extra virgin olive oil, or a light citrus vinaigrette.

From a restaurant in Milan, Italy.

Recipe from Krinos Foods.

Mediterranean style dish.

Offers a variation using yogurt instead of tomatoes.

Made with chopped boiled octopus, pickled ginger, scallions, and rice crispies.

Includes a photo of the dish.

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.

From a Taste Of The Greek Islands by Pamela Westland.

Seasoned with, a bay leaf, cumin, salt, green pepper, rosemary leaves, and parsley.

Seasoned with garlic, onions, tomatoes, and oregano.

Made with peppercorns, bay leaves, and olive oil.

Served as finger food or as part of a tapas plate with drinks.

Suggests serving with a Greek salad.

Could be made with cuttlefish, squid pieces, or green prawns.

Serve with cooked pasta or rice.

Portuguese recipe. Suggests serving with Port wine.

From chef Jim Botsacos of Molyvos, New York, New York.

Recipe from chef Vasilios Milios of the Hotel Saint George Lycabettus in Athens, Greece.