Located in the heart of historic Gastown since 2010, L’Abattoir is situated in a refurbished 19th-century heritage ...

This method requires some advance planning, but the results are tender, a little salty, with a combination of Mediterranean flavors from the garlic, herbs and lemon. Instructions: Remove octopus from ...

Chef Tip: Most seafood counters will sell the octopus pre-cooked, which is a much easier option. The chef cooks it a few days ahead of time and uses it in a variety of recipes throughout the week.

To prepare the potato cream, first boil the potatoes: place them in a pot with cold water, bring to a boil, and cook for about 30 minutes depending on their size (1). Once cooked, peel them and ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. When prepared with ...

To prepare octopus tentacles with paprika couscous, first clean the octopus: rinse it under running water (1) and remove the eyes (2) and beak (3), then remove the innards from the internal sac and ...

Coins of sliced tender octopus and fingerling potatoes are simply dressed with olive oil, parsley and lemon. Food editor Leslie Brenner tasted this salad at Bartolotta, an Italian restaurant at the ...

Wash and clean the octopus well, removing all the dirt and ink from it. Place the octopus in a pressure cooker and pour in the water. Cook for about 25 minutes or until the octopus is soft. Remove ...

For Bouquet Garni: Tie the herbs with a string or wrap together in cheesecloth. Set aside. For Stew: In a medium pot, bring the water to a boil over medium-high heat. Add the octopus and cook for 2 to ...

Country recorded new peak demand of 2,418.77 megawatts driven by expanding economy. Energy PS Alex Wachira says new plants will add 133MW to the national grid by 2026. Electric bike riders use Uber, ...