Octopus Carpaccio

Name: Octopus Carpaccio
Total time: 4200 s
Yield: Serves 8 servings
Ingredients: 1 octopus (about 4 1/2 lbs or 2 kg); Water for boiling the octopus; 2 bay leaves; Salt, to taste; 1/2 cup vinegar (120 ml); Chopped parsley, to taste; 1 small garlic clove; Balsamic vinegar, to taste

Maria Musini @Marinel61

Our Christmas lunch is all about seafood... as is our tradition every year, octopus carpaccio is a must-have.

Maria Musini @Marinel61

Our Christmas lunch is all about seafood... as is our tradition every year, octopus carpaccio is a must-have.

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Ingredients

40 minutes + 30 minutes

Serves 8 servings

1octopus (about 4 1/2 lbs or 2 kg)
Water for boiling the octopus
2bay leaves
Salt, to taste
1/2 cupvinegar (120 ml)
Chopped parsley, to taste
1small garlic clove
Balsamic vinegar, to taste

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Steps

40 minutes + 30 minutes

1

Bring water to a boil, then add salt, bay leaves, and vinegar.
2

When the water is boiling, add the octopus and cook for about 40 minutes.
3

Once the octopus is cooked, drain it well to remove all excess water.
4

Take a plastic bottle and cut off the neck so you can fit the octopus inside. Press the octopus firmly into the bottle, then seal it with a cap. If needed, place a weight on top to keep the octopus pressed down.
5

Refrigerate for at least one day.
6

The next day, slice the octopus thinly, arrange it in a serving dish, and season with chopped parsley, garlic, olive oil, balsamic vinegar, and salt.