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Cooking + Entertaining

Baby octopus salad: the recipe for a light and tasty seafood dish

Baby octopus salad: the recipe for a light and tasty seafood dish


Extra virgin olive oil

L’Pulp Salad it’s a second light and very tasty, ideal to bring to the table also as an appetizer, instead of the more elaborate seafood salad, for a breakfast in the family or a cena with fish in the company of friends.

In this recipe, baby octopuses are boiled in boiling water with fried herbs, then left to cool, cut into small pieces and then seasoned with boiled potatoes sliced ​​carrots and chopped celery: the result will be a light and delicate dish, to be seasoned with a drizzle of extra virgin olive oil and freshly ground pepper, and to be enjoyed, warm or cold, even at ‘aperitif on fragrant slices of toasted homemade bread.

Before cooking, we suggest beating the molluscs on a cutting board: this way they will weaken slightly and the meat will be even more tender and chewy.

You can buy baby octopuses already cleaned or do it at home by following our advice: the important thing, for an optimal result, is to choose them well very coolwith a beautiful bright color, intact and firm tentacles, and a good smell of musk (hence the name moscardini).

Learn how to make baby octopus salad with a step-by-step procedure and tips. If you liked this recipe, also try baby octopus in tomato sauce.

How to prepare a baby octopus salad

Clean the octopus by removing the eyes and beak with a pair of scissors 1empty the bag and rinse them well under running water.

Collect them on a plate and dab them carefully with a sheet of absorbent paper towel 2.

Heat a drizzle of oil in a high-sided saucepan 3.

Mix chopped onion 4.

Add 1 stalk of celery, diced 5.

Peel 1 carrot, trim it, cut it into slices and add it to the pan with the rest of the herbs 6.

Let brown for a few minutes 7then cover with cold water, salt and bring to the boil.

Plunge the octopus into boiling water 8 and let them cook for about 40 minutes.

Meanwhile, boil the potatoes, let them cool and peel them; cut them into small pieces and gather them in a salad bowl with the remaining celery and carrots 9cut into rounds.

Season with a drizzle of extra virgin olive oil and the juice of 1/2 lemon, and season with salt and pepper ten.

Once the cooking time has elapsed, drain the baby octopuses and let them cool; then cut them into small pieces and pour them into the salad bowl with the potatoes 11.

Mix well with a wooden spoon 12.

Bring to the table and serve the octopus salad with the remaining lemon cut into wedges 13.


For a salad ready in minutes, you can replace the potatoes with a vegetable gardener with vinegar: homemade, when the season allows it, or ready to use.

If you wish, you can combine the preparation with a handful of cherry tomatoes, Taggiasca olives, desalted capers, grilled vegetables or, for a richer taste, tuna fillets in oil drained.


The baby octopus salad can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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