Ingredients
For the Octopus:
- 1 kg octopus, cleaned
- 1 carrot
- 2 celery stalks
- 1 onion
- 2 bay leaves
- 2 garlic cloves
- Coarse salt, to taste
- Water, as needed
For the Citronette Dressing:
- 70 ml extra virgin olive oil
- 50 ml fresh lemon juice
- Zest of 1 organic lemon
- 2 g chopped parsley
- 1 g thyme
- 2 g chopped fennel fronds
- Salt and pepper, to taste
Instructions
1. Cook the Octopus
- Place the cleaned octopus in a pot with water, carrot, celery, half an onion, bay leaves, and garlic cloves. Bring to a boil.
- Hold the octopus by the head and dip the tentacles 4–5 times to curl them before lowering it into the water.
- Cover and cook over low heat for 30 minutes.
2. Let It Rest
- Turn off the heat and leave the octopus covered in its cooking water for another 30 minutes.
- Remove the lid and allow it to cool completely at room temperature.
3. Prepare the Octopus for Pressing
- Once cooled, drain the octopus. Slice the head into thin strips and separate the tentacles.
- Cut the neck of a plastic bottle to create a wider opening. Insert the octopus gradually, pressing each layer firmly with a mallet or jar to release some liquid.
4. Press and Chill
- Fill the bottle with octopus, press firmly, add a weight on top, wrap with plastic, and refrigerate for at least 12 hours to compact the octopus.
- The next day, carefully cut the sides of the bottle and remove the octopus cylinder. If needed, place it in the freezer for 30–60 minutes to make slicing easier.
5. Slice and Dress
- Slice the octopus thinly and arrange it on a serving plate.
- Drizzle with the citronette dressing made from olive oil, lemon juice and zest, parsley, thyme, fennel, salt, and pepper. Serve immediately.
Tips for the Perfect Carpaccio
- Ensure octopus is fully cooled before pressing to maintain shape.
- Use a sharp knife or mandoline for even, thin slices.
- Adjust herbs and lemon to taste for a fresh, bright flavor.
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