Octopus Carpaccio Recipe
Baby Arugula, Marinated Olives and Tomato, Sicilian Blood Orange, Shaved Fennel, Crisp Bell Pepper
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Octopus
Bring a large pot of salted water to a boil. Add the fresh octopus and simmer for 45-60 minutes until tender. Remove from water and let cool.
- 2
Slice the Octopus
Once cooled, slice the octopus into thin rounds and arrange them on a serving platter.
- 3
Prepare the Vegetables
Thinly shave the fennel bulb and bell pepper. Halve the cherry tomatoes and segment the blood orange.
- 4
Assemble the Carpaccio
On top of the octopus slices, layer the baby arugula, shaved fennel, bell pepper, cherry tomatoes, and blood orange segments.
- 5
Dress the Salad
Drizzle the olive oil and lemon juice over the assembled dish. Season with sea salt and black pepper to taste.
- 6
Serve
Serve immediately, garnished with additional olives if desired.
