Fricassee of Baby Octopus

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

For this lovely first course or brunch dish called moscardini alla genovese, the baby octopus is cooked in advance, then left to cool in the cooking pot, tightly covered, so that all the juices are reabsorbed into the flesh.

For best flavor, baby octopus needs a little “chew,” so be careful not to overcook it.


  • 2 pounds (15 to 24 pieces) cleaned frozen baby octopus, thawed
  • 3 tablespoons extr


  1. Rinse and drain the octopus. To clean the baby octopus, pull out the tentacles and reserve. Cut away the eyes, entrails, and hard protruding parts. Rub off the membranes and wash inside the pouches.
  2. Set a 10 - inch cazuela on a heat diffuser or a heavy-bottomed straigh