Italian Insalata di Polpo – Octopus Salad from Southern Italy A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley. Ingredients (Serves 4): * 1 whole octopus (~1.2kg), cleaned * 1 bay leaf * 1 lemon, juiced * 3 tbsp extra virgin olive oil * 2 cloves garlic, minced * 2 tbsp chopped parsley * Salt and black pepper Instructions: 1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool. 2. Cut tentacles into bite-sized pieces. 3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper. 4. Chill for at least 30 minutes before serving. Italian Tip: Octopus becomes more tender if frozen and thawed before cooking.