Insalata di polipetti e patate can be found on the menus of most restaurants along the Ligurian coast where the octopus are sold literally off the boats in the harbour. This relatively simple recipe using the local Ligurian Taggiasca olives and served with fresh lemons is so full of flavour and is amazingly satisfying served with some crispy fresh bread.
A few tips from Nudo chef Jake:
Before you begin your quest for baby octopus, prepare yourself for a wild goose chase (unless you happen to be somewhere on the Mediterranean coast where it's a lot easier to find). In the UK it's relatively easy to source frozen octopus (usually the Mediterranean ones, with the two rows of suckers which are frozen) but baby octopus is a bit more elusive. There are a lot of really tiny pacific baby octopuses around but if you want to be true to the origins of this recipe you might want to stick with the Mediterranean variety and may find yourself buying a rather large octopus. Don't worry. They just take a lot longer to cook.