Octopus Carpaccio

Octopus Carpaccio is a delicate and sophisticated Mediterranean dish that transforms octopus into an elegant appetizer. Prepared by boiling the octopus until tender, then compacting it into a cylindrical shape, this dish is chilled and sliced thinly. It’s served with a zesty lemon, olive oil, and parsley dressing, making it a refreshing start to any meal.

Ingredients

🐙 1 octopus, approximately 0.75-1 kg
💧 Water, sufficient for boiling
🧂 Salt, 1 teaspoon
🌿 Whole black peppercorns, 10-12 -- McCormick
🍃 Bay leaves, 3 leaves -- McCormick
🧅 1 whole onion, sliced
🍋 Juice from 1 lemon -- Sunkist
🫒 Olive oil, 1/4 cup -- Bertolli
🌿 Fresh parsley, chopped, 2 tablespoons -- Fresh Produce
🧂 Ground black pepper, 1 teaspoon -- McCormick

Instructions

1- Clean the Octopus:

• Thoroughly wash the octopus under running water.
• Remove the skin and any internal remnants.

2- Prepare to Boil:

• Fill a stainless steel pot with water.
• Bring water to a rolling boil.

3- Cook the Octopus:

• Dip the octopus into the boiling water several times to curl the tentacles.
• Fully submerge the octopus.

4- Add Flavoring Ingredients:

• Add a pinch of salt, whole peppercorns, bay leaves, and the sliced onion to the pot.

5- Boil to Tenderness:

• Cook the octopus for about 45-50 minutes.
• Check for tenderness by piercing with a knife.

6- Cool the Octopus:

• Once cooked, remove the octopus from the pot.
• Allow it to cool on a plate.

7- Prepare the Mold:

• Cut a plastic beverage bottle in half to use as a mold.

8- Slice and Mold:

• Cut the cooled octopus into pieces.
• Place into one half of the bottle, pressing down to remove excess liquid and compact into a log shape.

9- Chill:

• Carefully remove the octopus log from the bottle.
• Wrap it tightly in cling film to maintain shape and refrigerate for at least 12 hours.

10- Prepare the Dressing:
- Juice a lemon using a manual citrus juicer.
- Mix in olive oil, chopped parsley, salt, and ground black pepper in a ribbed glass using a mini electric whisk.

11- Slice and Serve:
- Remove the chilled octopus log from the refrigerator, unwrap it, and slice it thinly.
- Arrange the slices on a white serving plate.

12- Dress and Enjoy:
- Drizzle the lemon and olive oil dressing over the slices of octopus carpaccio.
- Serve immediately.

Prep Time: 15-20 minutes
Cook Time: 45-50 minutes
Total Time: Approximately 13-14 hours (including chilling)
Servings: 4-6 as an appetizer
Calories: Specific values may vary by serving size, though the dish is generally low in calories.
Nutrition per Serving: Octopus is low in fat and carbohydrates, primarily providing lean protein. The dressing adds healthy fats from olive oil.
Equipment:

• Stainless steel pot
• Chef's knife
• Cutting board
• Manual citrus juicer
• Mini electric whisk
• Cling film
• Plastic bottle
• Scissors

Cooking Tips

• Tentacle Curling: Dipping the octopus repeatedly before submergence helps curl the tentacles.
• Bottle Molding: A plastic bottle is an excellent tool for achieving a compact log shape.
• Chilling: Essential for easier slicing and holding shape.

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Octopus Carpaccio

Posted by Waivio guest: @waivio_hivecooking