Recipe courtesy of Mario's
2 hr 30 min
35 min
6 to 8 servings


  • 5 pounds baby octopus
  • Salt
  • 2 cups finely chopped celery 
  • 1/2 to 3/4 cup fresh lemon juice
  • 1/2 cup olive oil 
  • 1/3 cup finely chopped fresh parsley 
  • 1 tablespoon fresh basil leaves, snipped 
  • 1 teaspoon red pepper flakes
  • 15 pitted California black olives 
  • 5 cloves garlic, sliced
  • Freshly ground black pepper 


Bring a large pot of water to a boil. Add the octopus to the water, two at a time. When the water returns to a boil, remove the octopus and set aside to cool. Repeat with the remaining octopus.

Bring a large pot of water to a boil and add salt. Add the octopus and simmer until the meat is tender, 20 to 40 minutes. Drain and chill under cold running water. Cut off any non-fleshy parts including the "beak" and discard. Cut into bite-size pieces.

Put the octopus pieces in a large bowl and add the celery, lemon juice, olive oil, parsley, basil, red pepper flakes, olives, garlic and salt and pepper to taste. Toss to blend and let stand 1 hour.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Fried Brussels Sprout Salad

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Octopus Salad

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments


So Much Pretty Food Here