Method:

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.

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.

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.

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!