Octopus Carpaccio

A majestic feast. Octopus carpaccio will leave your guests speechless. A completely natural and minimalist blend of flavors, perfect for all seafood lovers.

Details

  • Preparation Time: 210 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Marinade

  • 3 pieces Lemon, fresh, without shell

  • 1.5 dl Oil, olive

  • 2 teaspoons Rosemary, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 kg Octopus, cooked

  • 1 piece Spices, bay (leaves)

  • 4 grain Spices, pepper, black

  • 1 teaspoon Salt, table

Steps

  1. Rinse the octopus and prepare a pot for cooking the octopus – there should be enough water to completely cover the octopus. First, bring the water to a boil (without salt), then add the octopus, bay leaf, peppercorns, and a wine cork to the pot. Cook the octopus over moderate heat for 30 minutes.

  2. After 30 minutes of cooking, add a tablespoon of salt, stir, remove the pot from the heat, and cover with a lid. Leave the octopus in the hot water (do not uncover) for another hour and a half.

  3. Thoroughly drain the octopus, clean it, and place it in a bowl. Pour lemon juice and olive oil over it, and sprinkle with fresh rosemary leaves, salt, and pepper. Turn the octopus in the bowl several times, then let it marinate for a few hours (at least 2 hours).

  4. Take the prepared octopus out of the marinade and cut it into even, thin slices. Arrange the slices on a plate or platter. Pour the marinade over the octopus and serve it to your guests.

Nutrition Information (Per 100g)

  • Calories: 146.61 kcal
  • Fat: 1.7 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.2 g
    • Sugars: 0.26 g
  • Protein: 24.81 g
  • Fiber: 0.43 g

Advice

The marinade can also be prepared with freshly squeezed orange juice. To make the octopus more tender, add a wine cork to the water (this is said to be an old trick); it is also said to be an indicator of when the octopus is cooked. Do not peel the skin of thin octopus tentacles, but peel older octopus. To enhance the flavor, you can add a deciliter of white wine to the water in which the octopus is cooked.