Octopus Carpaccio

Octopus Carpaccio is a refined and tasty appetizer, highly appreciated in Italian cuisine. Here’s how to prepare it:

Ingredients

• 1 octopus of about 1 kg (already cleaned)
• 2 bay leaves
• 1 lemon
• Parsley to taste
• Coarse salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Bring to a boil a large pot full of water with the bay leaves and a pinch of coarse salt.
2. When the water is boiling, dip and release the octopus three times to curl the tentacles; then leave it to cook in the boiling water for about 40 minutes or until it is tender but still firm (cooking time can vary depending on the size of the octopus).
3. Once cooked, turn off the heat and let the octopus cool in its cooking water to maintain tenderness (some suggest leaving it to cool down to room temperature).
4. Remove the octopus from the water, cut off the head and the tentacles, and place it in a narrow and long container (like a food-grade PVC pipe) pressing it down well and close with plastic wrap.
5. Put the container in the refrigerator for at least 2 hours; this step will help to further compact the octopus making it easier to cut into thin slices for the carpaccio.
6. Take the octopus out of the container, cut into very thin slices, and arrange them on a serving plate.
7. Season the octopus carpaccio with extra virgin olive oil, salt, pepper, lemon juice, and garnish with chopped fresh parsley.

Trivia

The octopus is a very versatile ingredient in the kitchen and becomes particularly soft and pleasant if cooked correctly. The method of softening it through multiple immersions in boiling water is a chef’s trick to prevent it from becoming rubbery. Furthermore, octopus carpaccio can be enriched with the addition of black olives, capers, or an arugula and fennel salad for a touch of freshness and crunchiness.