3 lbs. baby octopus
1 cup olive oil
1/4 cup parsley, chopped
2 cloves garlic
2 tbs. fresh lemon juice
How to make the Insalata Di Polipetti – Baby Octopus Salad
Clean the octopus well by turning it inside out and removing the eyes and the small bone at the head’s bottom. Boil them in a small amount of salted water from 25-45 mins, depending on their size. Drain, peel, skin, and cut the octopus into small pieces—season with chopped garlic, olive oil, lemon juice, salt, pepper, and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the dressing. This salad is also excellent served immediately while still warm.
Regional Recipe from Sicily