Baby Octopus Salad

Baby Octopus Salad
Photo by Martyn Thompson


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

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


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