Octopus carpaccio
Octopus carpaccio

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, octopus carpaccio. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Octopus carpaccio is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Octopus carpaccio is something that I’ve loved my whole life. They are fine and they look fantastic.

Italian-style octopus carpaccio involves thin slices of cooked octopus with a bright citrus vinaigrette dressing that makes for an impressive dish that can be served as an appetiser or a light main. Delicious octopus carpaccio with thinly sliced octopus drizzled with lemon and olive oil, topped with chopped cucumber, tomato, and sweet onion. All you need is an octopus and a plastic After making and slicing my carpaccio I drizzled it with a quick dressing I made with Pomora olive oil.

To get started with this particular recipe, we must prepare a few components. You can cook octopus carpaccio using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Octopus carpaccio:
  1. Take Octopus
  2. Take 1 kg octopus
  3. Take 30 grams salt
  4. Take 4 small pepercorns
  5. Get 1 medium onion
  6. Get 2 stick celery stalks
  7. Prepare 1 medium carrot
  8. Make ready 4 small bay leaves
  9. Prepare 6 small juniper berries

If you love seafood, you've come to the right place. For the month of May, our chef, Luke Wonnacott. The Octopus Carpaccio recipe out of our category Seafood! How to use and present Octopus Carpaccio using Prinz Octopus Carpaccio.

Instructions to make Octopus carpaccio:
  1. Remove the octopus eyes and the beak by cutting the sak length wise.
  2. If dealing with a big octopus you can tenderize by hammering the meat.
  3. Wash the octopus thoroughly to clean tentacles from sand particles
  4. In a large pan fill with water up to 3/4 and put all ingredientes to a boil except the octopus.
  5. Dip the tips of the tentacles so they curl up. Then put the whole octopus in and simmer for 60 min (30 min for every half kg of octopus)
  6. Take any soda or water bottle and cut the upper part where the cap goes so that there is a wider hole.
  7. Cut the octopus tentacles and dice the rest. Place all of it inside the bottle in a orderly fashion.
  8. Cut around the bottle vertical wise but not all the way just so that you can close it with the remaining plastic trimmings.
  9. Close the bottle and freeze over night with a weight on so that it compresses the octopus. Remember to open little holes at the end of the bottle so that the excess liquid come out.
  10. Slice the octopus with an electric slicer very thinly and arrange them in a plate. Add olive oil, salt, lemon juice and even paprika to your liking. You can create your own dressing.

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. Octopus cooked sous-vide is very flavorful and tender, and sliced thinly as carpaccio is a great way of serving it. Last year I prepared octopus carpaccio, but the slices fell apart. Cut the tentacles from the octopuses' bodies (reserve the bodies for adding to the salad recipe below). The color of the octopus and the gelatin around the parts suggest the octopus was boiled and chilled.

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