Carpaccio di Polpo

Carpaccio di Polpo (octopus carpaccio) is a refreshing and elegant Italian dish often served as an appetizer. It’s popular along Italy’s coastal regions, especially in the south, where seafood is a staple of the cuisine. The dish consists of thinly sliced octopus, typically served raw or lightly blanched, and dressed with olive oil, lemon, and herbs. Let me show you how I make it from my own personal experience.

Notes:

What to expect: This dish is light and refreshing with a hint of tangy lemon and the richness of olive oil. The octopus, when sliced thin, will have a delicate, tender texture that almost melts in your mouth.

Keep in mind that marinating the octopus is essential to infuse it with flavor, so don’t rush this step.

Ingredients:

• 1 large octopus (about 1-1.5 kg)
• 1 lemon (for zest and juice)
• Extra virgin olive oil (about 3-4 tablespoons)
• Fresh herbs (parsley, thyme, or basil)
• Sea salt and freshly ground black pepper to taste
• Optional: chili flakes for a bit of heat
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Prep Time: 15 minutes

Calories per serving: Approx. 250 calories (depending on the amount of olive oil used)

Equipment Needed:

• Large pot
• Sharp knife
• Plastic wrap or parchment paper
• Refrigerator for marinating
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Method:

1. Prepare the octopus:
   • Start by cleaning the octopus. If it’s not already done, remove the beak and ink sac, rinse thoroughly under cold water, and pat dry.
   • In a large pot of boiling salted water, blanch the octopus for about 5-6 minutes. You can also cook it longer if you prefer a more tender texture.
   • Once blanched, remove the octopus and allow it to cool down. You can also place it in ice water to halt the cooking process.
2. Slice the octopus:
   • Once cooled, remove the skin and cartilage from the tentacles, and discard them.
   • Using a very sharp knife, slice the octopus into thin rounds, about 2mm thick. This step is crucial for the dish’s presentation.
3. Marinate the octopus:
   • Place the sliced octopus on a platter or dish. Drizzle with olive oil, lemon juice, and zest. Season with salt, pepper, and freshly chopped herbs like parsley or basil.
   • If you like a little heat, sprinkle some chili flakes on top.
   • Let the carpaccio marinate for at least 1 hour in the refrigerator to allow the flavors to meld.
4. Serve:
   • After marinating, take the dish out and let it stand at room temperature for a few minutes before serving. This helps to enhance the flavors.
   • Garnish with more fresh herbs and a drizzle of olive oil.

Variations:

• Sous-vide octopus: For an ultra-tender texture, you can sous-vide the octopus before slicing it. Sous-vide at 80°C for 1.5-2 hours for a more delicate bite.
• Citrus twist: Add some orange zest to the dressing for a different citrusy flavor.
• Vegan option: For a plant-based alternative, you can use thinly sliced mushrooms (such as king oyster mushrooms) as a substitute for octopus.

Tips & Substitutions:

• If you don’t have fresh herbs, dried herbs can also work, though fresh is always preferred for a more vibrant flavor.
• To reduce the preparation time, you can buy pre-cooked octopus, which will save you time on blanching and cooling.
• For those on a gluten-free diet, this recipe is naturally gluten-free.
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Nutritional Information Per Serving:

• Calories: ~250
• Protein: ~20g
• Fat: ~15g (mostly healthy fats from olive oil)
• Carbohydrates: ~5g

I hope this guide has made making Carpaccio di Polpo seem a little less daunting. Have you tried it before, or is this your first time attempting it? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you!