Octopus Carpaccio is a sophisticated and refreshing dish that highlights octopus’s tender and delicate flavors, a beloved ingredient in Mediterranean cuisine. This dish involves thinly slicing cooked octopus, arranged elegantly on a plate and often marinated with olive oil, fresh lemon juice, and a sprinkle of sea salt. The carpaccio is typically garnished with capers, finely chopped herbs such as parsley, and sometimes thin slices of radish or fennel for added texture and flavor.
Preparing Octopus Carpaccio starts with tenderizing the octopus, usually by simmering it in water with aromatics until it’s perfectly tender. After cooling, the octopus is tightly wrapped and chilled to firm up, making it easier to slice thinly. The result is a light, flavorful, and visually stunning dish, perfect as an appetizer or a light main course. Octopus Carpaccio is a celebration of simple, high-quality ingredients, offering a taste of the sea that’s both elegant and delicious. This dish is ideal for special occasions or when you want to impress guests with a touch of Mediterranean flair.
AuthorJulia ForesekCategoryAppetizers & Starters, Greek, Seafood, Seafood & ShellfishDifficultyIntermediatePrepare the Octopus:
Clean the octopus thoroughly under cold running water. If not already done, remove the beak and eyes.
In a large pot, bring enough water to cover the octopus to a boil. Add the bay leaf and black peppercorns.
Cook the Octopus:
Add the octopus to the boiling water. Reduce the heat and simmer for about 45 minutes to 1 hour, or until the octopus is tender. You can check tenderness by piercing the thickest part of a tentacle with a knife; it should go in easily.
Once cooked, remove the octopus from the water and let it cool slightly.
Form the Carpaccio:
While the octopus is still warm, lay it out on a piece of plastic wrap. Shape the tentacles into a cylinder, ensuring it is tightly packed.
Roll the octopus in the plastic wrap tightly into a log shape. Twist the ends of the plastic wrap to compress the octopus further, making a firm cylinder. Tie the ends to secure.
Place the wrapped octopus in the refrigerator and chill for at least 4 hours, or overnight. This will help the octopus firm up and hold its shape.
Slice the Carpaccio:
Once the octopus has chilled and set, remove it from the refrigerator. Unwrap the octopus and slice it as thinly as possible using a sharp knife or a meat slicer.
Arrange the thin slices on a serving platter.
Slice the Carpaccio:
Once the octopus has chilled and set, remove it from the refrigerator. Unwrap the octopus and slice it as thinly as possible using a sharp knife or a meat slicer.
Arrange the thin slices on a serving platter.
Serve:
Serve the octopus carpaccio immediately, either on its own or on a bed of mixed salad greens for a more substantial dish.
Ingredients
Directions
Prepare the Octopus:
Clean the octopus thoroughly under cold running water. If not already done, remove the beak and eyes.
In a large pot, bring enough water to cover the octopus to a boil. Add the bay leaf and black peppercorns.
Cook the Octopus:
Add the octopus to the boiling water. Reduce the heat and simmer for about 45 minutes to 1 hour, or until the octopus is tender. You can check tenderness by piercing the thickest part of a tentacle with a knife; it should go in easily.
Once cooked, remove the octopus from the water and let it cool slightly.
Form the Carpaccio:
While the octopus is still warm, lay it out on a piece of plastic wrap. Shape the tentacles into a cylinder, ensuring it is tightly packed.
Roll the octopus in the plastic wrap tightly into a log shape. Twist the ends of the plastic wrap to compress the octopus further, making a firm cylinder. Tie the ends to secure.
Place the wrapped octopus in the refrigerator and chill for at least 4 hours, or overnight. This will help the octopus firm up and hold its shape.
Slice the Carpaccio:
Once the octopus has chilled and set, remove it from the refrigerator. Unwrap the octopus and slice it as thinly as possible using a sharp knife or a meat slicer.
Arrange the thin slices on a serving platter.
Slice the Carpaccio:
Once the octopus has chilled and set, remove it from the refrigerator. Unwrap the octopus and slice it as thinly as possible using a sharp knife or a meat slicer.
Arrange the thin slices on a serving platter.
Serve:
Serve the octopus carpaccio immediately, either on its own or on a bed of mixed salad greens for a more substantial dish.
Serving Suggestions:
Octopus carpaccio is best served as a sophisticated appetizer. Pair it with crusty bread or crackers to complement the texture and flavor of the dish.
Beverage Pairing:
- White Wine: A crisp, dry white wine such as a Sauvignon Blanc or a Greek Assyrtiko pairs wonderfully with the delicate flavors of the octopus.
- Sparkling Wine: Prosecco or Champagne adds a celebratory touch and complements the dish’s light, fresh flavors.
