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

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

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

Serve with cooked pasta or rice.

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

Suggests serving with a Greek salad.

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

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

From a restaurant in Milan, Italy.

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

Seasoned with garlic, onions, tomatoes, and oregano.

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

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

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

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

Portuguese recipe. Suggests serving with Port wine.

Includes a photo of the dish.

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

Mediterranean style dish.

Recipe from Krinos Foods.

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.

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

Offers a variation using yogurt instead of tomatoes.

From a Taste Of The Greek Islands by Pamela Westland.

Made with peppercorns, bay leaves, and olive oil.

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

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