Octopus Carpaccio Recipe

Preparation Instructions

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes to 1 hour, until tender. Once cooked, remove and allow to cool. Slice thinly and set aside.

2. 2

   Pickle the Shallots

   Slice the shallot thinly and place it in a bowl. Pour the white wine vinegar over the shallots and let them pickle for at least 30 minutes.

3. 3

   Fry the Capers

   In a small pan, heat olive oil over medium heat. Add the capers and fry for about 3-4 minutes until they become crispy. Remove and drain on paper towels.

4. 4

   Make the Salsa Verde

   In a blender, combine parsley, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.

5. 5

   Assemble the Carpaccio

   On a large serving plate, arrange the thinly sliced octopus. Top with arugula, pickled shallots, and fried capers. Drizzle with salsa verde before serving.