Active Time

　　30 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 10 servings (as part of antipasti)

　　2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen

　　1 Turkish or 1/2 California bay leaf

　　1/3 cup extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　1 teaspoon coarse sea salt (preferably Sicilian)

　　1/2 teaspoon black pepper

　　1 tablespoon chopped fresh oregano

　　

Step 1

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.

　　

Step 2

Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.

　　

Step 3

Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

　　Cooks' notes:

　　•If you can't find baby octopuses, you can substitute a 2 1/2-lb regular octopus, though the texture will not be as delicate. Discard head of regular octopus, then cut body and tentacles into 2-inch pieces; follow baby- octopus cooking procedure (above), but simmer about 1 1/2 hours rather than 45 minutes. If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.

　　•Octopuses can be cooked and cut (but not tossed with dressing) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.