Octopus

Crisped tinned octopus, briny capers, and a lot of white wine.

Don't be scared of octopus. You can totally cook it at home.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

This Peruvian ceviche offers a plethora of interesting textures: the meaty chew of octopus, the refreshing bite of shrimp, and the marshmallowy smoothness of bay scallops. It's all bathed in the electric yellow glow of a sauce made with Peru's most common chile pepper, the aji amarillo. You can find jarred aji amarillo paste at South American markets. The pepper imparts a distinct fruity quality to this dish, and the addition of turmeric and ginger enhances this fruitiness while toning down the pepper's heat. The variety of seafood in the following preparation, along with its exciting color, is certain to be a favorite on your table.