Baby octopus salad

Baby octopus salad is a wonderful seafood dish, and a good alternative to ordinary octopus salad, and if you fancy a change or your fishmonger only has baby octopus available, don’t hesitate to try it. As far as a dressing is concerned, all you have to do is look in your fridge and let your imagination run free, adding any vegetables you like. Be careful not to overcook the octopus: they can become hard!


30 minutes Total time
15 minutes Active time
Serves 3 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Wash the baby octopus well, removing them of their beaks, eyes and entrails. Boil some water with a splash of vinegar, a bay leaf and two celery stalks. When it boils, cook the octopus for a few minutes. Meanwhile, prepare the salad: in a large bowl put a glug of extra virgin olive oil, a crushed clove of garlic, chopped tomatoes, carrot slices, celery slices, chopped parsley, and olives. Then add the chopped octopus with some boiled potatoes. Season with salt, pepper, olive oil and lemon juice. Serve warm or cold.

If you like, you can add lots of potatoes and your starter will turn into a more substantial main course which will satisfy the appetite of the hungriest of your guests.
‘Moscardini’ are distinguished from normal octopus by the number of rows of suckers it has: while the moscardino has a single row of suckers, the octopus has two. In addition, the moscardino rarely exceeds 50g in weight.

Step by step

**Click on the photos to access full step by step!