Octopus Carpaccio with Olive Oil

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Octopus Carpaccio with Olive Oil Recipe

Octopus carpaccio is a light and flavorful dish ideal for a summer meal or as an appetizer. The tender octopus complements the tangy and savory dressing of olive oil, lemon juice, and garlic. This dish is simple to prepare and is sure to impress your guests.

Ingredients

• 1/4 cup of chopped fresh parsley
• 1/2 teaspoon of sea salt
• 2 cloves of garlic, minced
• one octopus (about 2-3 pounds)
• 1/4 cup of extra virgin olive oil
• 1/4 teaspoon of black pepper
• 2 tablespoons of fresh lemon juice

Time Needed

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 10 minutes

Instructions

• Bring a large pot of salted water to a boil over high heat.
• Reduce the heat to medium-low after adding the octopus to the boiling water.
• Cook, covered, for 45-60 minutes, or until the octopus is tender.
• Allow the octopus to cool to room temperature after removing it from the pot.
• After the octopus has cooled, thinly slice it and arrange the slices on a serving platter.
• Whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl.
• Drizzle the dressing over the octopus slices, then top with fresh parsley.
• Chill the octopus carpaccio before serving.

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