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Use a precooked octopus to ease demanding recipe

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Chef Mark Noguchi’s Urban Luau dish uses fresh-caught octopus topped with watercress, crema and green onions, served over a ragu sauce.
  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Noguchi adds a drizzle of lime juice to his finished octopus dish.

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