Octopus Carpaccio
Cook Time
24-48 hours
Yield
6
RECIPE Ingredients
- 1 pack Wild Spanish Octopus, thawed
- 1 whole lemon
- Extra virgin olive oil
- Flaky salt & freshly cracked black pepper
- Herb salad, for serving (optional)
Recipe notes
Here’s an elegant appetizer made easy with our ready-to-eat octopus. Compressing the perfectly cooked tentacles with a ring mold and vacuum sealer is not only a time saver but creates a nice, even block for paper-thin slicing.
RECIPE Preparation
- At least 1 day before you’re ready to serve, prepare the octopus: Starting with the largest tentacle, coil the octopus up in a tall ring mold, about 3 inches in diameter. Add the remaining tentacle, cutting if necessary to get it evenly packed into the mold.
- Place in a vacuum bag and vacuum seal. The octopus should be tightly compressed. Refrigerate overnight, up to 48 hours.
- When ready to serve, open the vacuum bag and unmold the block of octopus, being careful not to unravel it.
- Using a sharp knife, slice into 1mm thick rounds and place on serving plates in a single thin layer.
- Dress lightly with a squeeze of lemon and a drizzle of olive oil. Season with flaky salt and pepper.
- Add a small bit of herb salad to the center of each carpaccio and serve with crusty bread on the side.
