Rachel Duboff of Thyme To Nourish and I had a conversation about a month ago about a delicious and oft-maligned Mediterranean delicacy, pulpo, also known as octopus.

Octopus can be utterly divine, but it often is less than amazing and sometimes downright rubber-bandy. Turns out the secret is a low, slow simmer. A couple other tricks like a fast, hot grill and a really tasty post-simmer marinade make octopus outstanding… here are pictures of the delicious results.


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