Octopus Carpaccio Recipe
Recipe information
Make Octopus Carpaccio in just 1h . Roasted Tomatoes, Pickled Eggplant, Fett’unta
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Grams (g)
Kilograms (kg)
Milligrams (mg)
Ounces (oz)
Pounds (lb)
Milliliters (ml)
Liters (l)
Teaspoons (tsp)
Tablespoons (tbsp)
Cups
Fluid Ounces (fl oz)
Pints
Quarts
Gallons
Carpaccio
Preparation
Preparation
1. Prepare the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove from heat and let cool in the water.
2. Slice the Octopus
Once cooled, remove the octopus from the water and slice it into thin rounds using a sharp knife.
3. Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper.
4. Assemble the Carpaccio
On a large plate, arrange the sliced octopus in a single layer. Drizzle the dressing over the top.
Local Coupons
No local coupons found for this recipe's ingredients.