Few dishes transport you to the sun-drenched shores of the Mediterranean or South American coastline quite like grilled octopus. Its tender, smoky richness pairs beautifully with bright, herbaceous ...

Place octopus heads and tentacles in a large saucepan with garlic, vinegar, oil, 3 rosemary sprigs and 250 ml water. Bring to the boil, then reduce heat to low and cook for 40 minutes or until tender.

CHICAGO — After digging into the phenomenal grilled octopus skewers at Sueños for my most recent restaurant review, I paused briefly and thought to myself, “Wow, I’ve been eating a lot of ...

The menu will include dishes such as shoulder of Pyrenean lamb, grilled octopus skewers, veal chop on the bone with a rosemary crust, paella arancini, prawns pil pil, and Basque beef short rib.