Octopus Carpaccio Recipe
Category: Main Course
Servings: 4
Prep Time: 40 minutes (plus chilling time)
Cooking Time: 1 hour 30 minutes
Difficulty: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh octopus | 5 kg |
| Carrot | 1 |
| Onion | 1 |
| Juniper berries | 6 |
| Black peppercorns | 4 |
| Fine salt | to taste |
| Celery stalks | 1 |
| Bay leaves | 2 |
| Lemon juice | 1 |
| Extra virgin olive oil | to taste |
| Garlic | 1 clove |
| Fresh parsley | to taste |
Instructions
Step 1: Clean the Octopus
To begin making your octopus carpaccio, start by preparing the octopus. If you’re using a large octopus, remove its eyes and beak (the hard, sharp part at the center of the tentacles). You’ll also need to empty the sac of the octopus and, if it’s a particularly large one, tenderize the flesh by lightly pounding it with a meat mallet.
Rinse the octopus thoroughly under cold running water, ensuring you remove any sand or dirt from its tentacles. At this point, you should have a clean and ready-to-cook octopus.
Step 2: Prepare the Cooking Broth
Fill a large pot three-quarters full with water and bring it to a boil. While the water heats up, peel the carrot and cut it into large pieces. Peel and cut the onion in half, and roughly chop the celery stalks. Add the carrot, onion, celery, bay leaves, juniper berries, black peppercorns, and salt to the water. Let it come to a gentle boil.
Step 3: Blanch the Octopus
Once the broth is boiling, it’s time to blanch the octopus. Hold each tentacle of the octopus and dip them into the boiling water one by one for a few seconds, allowing the ends of the tentacles to curl. Repeat this process about 4-5 times, ensuring the tentacles curl up in a more attractive shape, which makes for a better presentation on the plate.
After the tentacles have been blanched, completely immerse the octopus in the hot broth. Allow it to simmer for about 1 hour or until the octopus is tender when pierced with a fork. Once cooked, remove the octopus from the pot and allow it to cool.
Step 4: Prepare for Pressing
To shape the octopus into a block for easy slicing, you’ll need a plastic bottle. Use a clean plastic bottle (preferably 1-liter size) and make several small holes in the bottom using a sharp pair of scissors. These holes will allow excess liquid to escape during the pressing process.
Carefully cut the cooked octopus into 4-5 manageable pieces. Place them inside the plastic bottle, pressing down with a small glass or pestle. The aim here is to compress the octopus tightly, allowing the natural juices to escape while retaining its shape.
Step 5: Chill the Octopus
Once the octopus is tightly compressed inside the bottle, place the bottle in the coldest part of your refrigerator and leave it for at least 24 hours. This chilling step will help the octopus hold its shape and allow the flavors to fully develop.
Step 6: Slice the Octopus
After 24 hours, remove the octopus from the plastic bottle. You should now have a solid, cylindrical block of octopus that is ready to be sliced. Using a sharp knife or, ideally, a meat slicer, slice the octopus thinly. Aim for paper-thin slices that resemble the texture of a fine charcuterie.
Step 7: Prepare the Garnish
While the octopus is chilling, you can prepare the garnish. Finely chop the garlic and parsley. Set aside. For the dressing, mix lemon juice with extra virgin olive oil and season with salt and pepper to taste.
Step 8: Serve
Arrange the thin slices of octopus on a large serving plate in a single layer, slightly overlapping each slice. Drizzle with the lemon-olive oil dressing, and sprinkle with garlic and chopped parsley. Garnish the dish with lemon wedges or slices and a few sprigs of fresh parsley for an elegant touch.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 25 g |
| Fat | 7 g |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Sodium | 500 mg |
| Cholesterol | 25 mg |
Tips and Variations
- Tenderizing: If you want to ensure your octopus is extra tender, try freezing it for 24 hours before cooking. This process helps break down the fibers of the meat.
- Serving Ideas: Serve the octopus carpaccio with a light, crisp white wine such as Vermentino or Sauvignon Blanc for a refreshing pairing.
- Alternative Dressings: For a different flavor profile, consider making a citrus dressing using orange juice or adding a dash of balsamic vinegar to the olive oil.
This dish makes an excellent starter or main course for an elegant dinner, particularly for seafood lovers. The delicate texture and fresh, bright flavors will surely impress your guests.
