Octopus Carpaccio: A Delicate and Flavorful Seafood Starter

Instructions

1. Prepare the Octopus:
   • Rinse the cleaned octopus under cold water.
   • In a large pot, add the carrot, celery, onion, parsley, garlic, and peppercorns. Fill with enough cold water to submerge the octopus and bring to a boil.
2. Cook the Octopus:
   • Holding the octopus by the head, dip the tentacles into the boiling water 5-6 times to curl them.
   • Fully submerge the octopus, reduce heat to low, cover, and simmer for 30 minutes.
   • Turn off the heat and let the octopus cool in its cooking water (do not remove the lid).
3. Shape the Carpaccio:
   • Once lukewarm, remove the octopus and separate the tentacles from the head. Cut the head into pieces.
   • Cut a plastic bottle in half lengthwise. Place the bottom half inside a container.
   • Press the octopus pieces firmly into the bottle using a pestle or ladle. Drain excess liquid but reserve some for collagen.
   • Fold the edges of the bottle over the octopus and wrap tightly with cling film.
   • Place a weighted jar on top (for even pressure) and refrigerate for at least 12 hours to set.
4. Slice and Plate:
   • Remove the plastic bottle carefully and thinly slice the pressed octopus with a sharp knife.
   • Arrange the slices on a serving plate in a single layer.
5. Make the Citronette:
   • In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped parsley, thyme, salt, and pepper.
6. Serve:
   • Drizzle the citronette over the octopus carpaccio just before serving.

Serving Suggestion:
Enjoy as an elegant appetizer or pair with a fresh salad or grilled vegetables for a light main course.

Bon appétit!