This recipe is one of my absolute favorites when it comes to a salad preparation using either octopus or squid. The taste of octopus is so mild that the flavor can be lost with more assertive ingredients. But that’s not the case here, folks. If I were to choose a dish to try my first taste of octopus, this is it.

As for the cost of fresh octopus or squid? I called a supermarket earlier this summer, and the price was $7 per pound. That, my friends, is cheaper than that steak you’re about ready to throw on the grill.

Summer Seashore Salad

2 tablespoons butter or margarine

1 teaspoon minced garlic in oil

1/2 pound fresh octopus or squid meat, sliced

1/2 red bell pepper, julienned

1 Asian pear, peeled, cored and chopped

1 cup frozen peas

1 cup frozen cauliflower florets

1/2 teaspoon cayenne pepper

1 1/4 cup apple juice

Salt and black pepper to taste

In a large skillet over medium-high heat, melt the butter. Add garlic and continue to cook, stirring constantly for one minute. Add the octopus, bell pepper and Asian pear. Cook, stirring frequently, for 6-7 minutes, or until octopus is cooked through. If using frozen seafood, cook the same way but the time may be reduced, only cooking until heated through.

Then, add the peas, cauliflower, cayenne pepper and apple juice. Stir to combine and cook an additional 4-6 minutes ”“ until apple juice has reduced and everything is hot throughout. Remove, season to taste and serve while hot. Serves about four.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.