Baby Octopus Salad

Ingredients

• 2 ½ pounds cleaned baby octopuses
• ½ teaspoon black pepper
• 1 teaspoon coarse sea salt (preferably Sicilian)
• 2 tablespoons fresh lemon juice
• ¹/₃ cup extra-virgin olive oil
• 1 Turkish or 1/2 California bay leaf
• 1 tablespoon fresh oregano

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 ...

View full recipe at Epicurious