Octopus Salad

1. 1

   Rinse octopus under cold water, then cover with water by 2 inches in a 5-quart heavy pot.

2. 2

   Using a rolling pin, smash lemongrass stalks.

3. 3

   Cut into 3-inch lengths and add to pot with onion, ginger, cilantro, and salt.

4. 4

   Bring to a boil, then reduce heat and simmer, covered, until octopus is tender, about 4 hours.

5. 5

   Transfer octopus to a colander using tongs, then discard cooking liquid and any solids remaining in pot.

6. 6

   When octopus is cool enough to handle, remove and discard head, then peel, discarding skin.

7. 7

   Cut tentacles into 3-inch pieces, then cool to room temperature.

8. 8

   Whisk together all dressing ingredients.

9. 9

   Toss together octopus, roasted peppers, cilantro, scallion, and 2/3 cup dressing until octopus is well coated.

10. 10

    Divide papaya among 4 plates and top with octopus salad.

11. 11

    Drizzle remaining dressing over salad.

12. 12

    *Check with your fishmonger or supermarket to see if they have octopus available; you may have to order one in advance.

13. 13

    Whole octopuses are usually sold cleaned and frozen in a solid block.

14. 14

    **Available at Asian markets and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.