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Wild-caught off the coast of Spain-where octopus as gourmet seafood is given exalted status-these plum-shaded, cooked tentacles are subtly sweet and briny. Tumbled in sea salt and cold water, their texture is refreshingly tender, light, and buoyant. Simply slice and eat. Or, heat up on the grill and sprinkle with paprika and sea salt, Spanish style, with fingerling potatoes.
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