Octopus Carpaccio

🛒 Ingredients

• Cooked Octopus 170 g · 136 kcal
• Extra Virgin Olive Oil 16 g · 144 kcal
• Lemon Juice 15 g · 3 kcal
• Fresh Parsley 2 g · 1 kcal
• Garlic Clove 1 g · 1 kcal

👨‍🍳 Instructions

1. Wash and clean the octopus thoroughly. Bring a large pot of water to a rolling boil, then 'dip' the octopus in and out of the boiling water 3-4 times to curl its tentacles.
2. Reduce the heat, add salt and any aromatics (like bay leaf or peppercorns), then simmer the octopus gently for about 40-60 minutes until very tender. Turn off the heat and let it cool completely in its cooking liquid.
3. Once cooled, remove the octopus from the liquid and drain it well. Place the octopus in a cylindrical container or wrap it tightly in plastic wrap to form a compact log.
4. Place a weight on top of the octopus log and refrigerate for at least 6-8 hours, or preferably overnight, to compact it further. This pressing helps achieve the characteristic carpaccio texture.
5. Once firm, carefully unwrap the octopus log and slice it very thinly using a sharp knife or a mandoline. Arrange the delicate slices on individual serving plates.
6. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and finely minced garlic. Season with salt and freshly ground black pepper to taste.
7. Drizzle the dressing generously over the octopus slices. Garnish with fresh chopped parsley and serve immediately as a delightful appetizer or light main course.