A delicious seafood salad with fresh herbs on a warm spring day. Serve with mimosas, or a crisp pinot grigio.

Culinary baby octopus are not babies of highly intelligent adult octopus species.In the seafood industry “baby octopus” is a culinary term for small, mature species that are fully grown at a small size, usually under 3–5 inches in length.

The most common species sold as “baby octopus” are: Octopus aegina (Aegean octopus), Octopus membranaceus, and small members of the Octopodidae family.

Make mimosas by gently combining Champagne, prosecco, or cava with chilled, freshly squeezed orange juice.

EQUIPMENT: cast iron skillet, slotted spoon

Insalata Di Mare

Recipe by Anna Stockel Cuisine: ItalianDifficulty: Average

Servings

4

servings

Prep time

20

minutes

Cooking time

2

minutes

Chill

1

hour

Ingredients

• 2 cups red tipped lettuce

• 2 cups arugula

• 1/2 cup red onion, thinly sliced

• 2 cups colorful cherry tomatoes, halved

• 1/2 teaspoon chopped fresh thyme leaves

• 1/2 teaspoon chopped fresh oregano leaves

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground peppercorns

• 4 tablespoons extra virgin olive oil

• 1 tablespoon minced garlic from a jar

• 2 lbs baby octopus*

• 2 teaspoonds grated lemon zest

• 1 1/2 tablespoon Meyer lemon juice

• 1/2 teaspoon red pepper flakes

• Lemon wedges for serving

Directions

• Toss lettuce, arugula, red onion, cherry tomatoes, thyme, oregano, salt, and pepper.
• Place a large cast iron skillet over medium-high heat.
• Add olive oil and heat until it shimmers.
• Add garlic and sauté until aromatic.
• Add octopus and VERY QUICKLY sauté. Do not overcook or the texture will become rubbery.
• Use a slotted spoon to remove octopus from skillet and set aside.
• Whisk in lemon juice and red pepper flakes.
• Pour mixture over the salad, then add the octopus on top.
• Chill for 1 hour.
• Serve with lemon wedges.

Notes

• * can substitute squid; cleaned, tubes cut into 1/2-inch rings, tentacles left whole