🐙 Octopus Carpaccio
Octopus Carpaccio is a refined Italian-inspired dish where tender octopus is thinly sliced and served chilled, dressed in a zesty citrus-olive oil vinaigrette. This dish is equal parts elegant and bold, offering a melt-in-your-mouth texture with bright acidity and aromatic herbs. It’s a beautiful appetizer for warm weather or upscale dining, and when made right, it’s a showstopper on the plate.
Ingredients
Octopus:
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1 whole octopus (1.5–2 lbs / 700–900g), cleaned and prepped
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1 carrot, peeled
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1 celery stalk
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1 onion, halved
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2 bay leaves
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A few black peppercorns
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Salt
Dressing:
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3 tbsp extra virgin olive oil
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Juice of 1 lemon
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Zest of ½ lemon
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1 tsp white wine vinegar or champagne vinegar
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1 garlic clove, finely grated or smashed
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1 tbsp finely chopped fresh parsley
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Salt & freshly ground black pepper
Garnishes (optional but recommended):
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Microgreens or baby arugula
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Capers
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Thinly shaved fennel or radish
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Flaky sea salt (e.g., Maldon)
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Drizzle of high-end olive oil to finish
Execution
1. Tenderize and Cook the Octopus
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In a large pot, bring water to a boil with the carrot, celery, onion, bay leaves, peppercorns, and a generous pinch of salt.
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Once boiling, “scare” the octopus by dipping it in and out of the water 3 times to help curl the tentacles.
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Submerge completely and simmer on low for 45–60 minutes, or until fork-tender.
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Let it rest in the cooking liquid to keep it tender and juicy.
2. Shape and Chill
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Once cooled, remove the octopus skin if desired (optional for visual refinement).
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Cut tentacles and head into chunks. Wrap tightly in plastic wrap or pack firmly into a cylindrical mold (such as a plastic bottle or terrine mold), pressing to shape it into a log.
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Chill overnight (or at least 6 hours) in the fridge until firm and sliceable.
3. Prepare the Dressing
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Mix olive oil, lemon juice & zest, vinegar, garlic, parsley, salt, and pepper in a bowl or shake in a jar until emulsified.
4. Slice and Plate
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With a very sharp knife or mandoline, carefully slice the chilled octopus into thin, even rounds—aim for paper-thin transparency.
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Arrange carpaccio-style on a chilled plate, overlapping the slices like petals.
5. Dress and Garnish
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Spoon the lemony dressing evenly over the octopus.
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Garnish with capers, microgreens, shaved fennel, or sea salt.
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Serve immediately, chilled.
🕒 Prep & Cook Time
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Prep time: 25 minutes
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Cook time: 1 hour
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Chilling time: 6 hours to overnight
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Total time: ~7 hours minimum (mostly hands-off)
🍽 Servings
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Serves 4 as an appetizer
🎯 Difficulty
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Intermediate – Requires some patience and attention to detail, but straightforward if you follow the steps.
Additional Tips
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For a clearer presentation, remove the dark outer skin before molding—it’ll give you that clean white and purple contrast.
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Vacuum-sealing or compressing with a weight helps get an ultra-tight log for even slices.
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Want a Mediterranean twist? Add chopped olives or a drizzle of basil oil.
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Don’t skip the rest time—overnight chilling is what gives the slices that carpaccio-style firmness.
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If slicing is tricky, freeze the log for 15 minutes before slicing—it’ll firm up perfectly.
Q&A about Octopus Carpaccio
Q: What’s the best way to tenderize octopus?
A: Simmering slowly is key, but some chefs freeze it beforehand or give it a few whacks with a mallet. “Scaring” it in hot water also helps the texture.
Q: Can I use pre-cooked octopus?
A: Yes! Just make sure it’s high-quality and not rubbery. Still press it into a mold before slicing.
Q: How thin should I slice the octopus?
A: Paper-thin is ideal—about 1–2mm. Use a very sharp knife or mandoline.
Q: Can I make this ahead of time?
A: Definitely. Slice and dress it just before serving, but the log can chill for up to 2 days in advance.
Q: What wine pairs well with this dish?
A: A crisp white like Albariño, Vermentino, or even a dry rosé enhances the freshness of the dish beautifully.
Happy Cooking
Diana
