Baby Octopus Salad

Ingredients for Baby Octopus Salad

• 1.1kg cleaned baby octopuses (see cooks' note, below), thawed if frozen

• 1 Turkish or 1/2 California bay leaf

• 80ml extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon coarse sea salt (preferably Sicilian)

• 1/2 teaspoons black pepper

• 1 tablespoon chopped fresh oregano

How to make Baby Octopus Salad

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.

Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.

Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.