Spanish Octopus Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with…
Portuguese Seafood Stew The recipe for this classic East Coast seafood dish is an adaptation of one in Brooke Dojny’s The New England Cookbook 1 16-oz. can whole tomatoes, undrained, crushed by hand 2 lb Russet potatoes, peeled and cut into 2″ chunks 1/3 cup Olive oil 1/2 tsp Crushed red chile flakes 5…
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