Spanish Octopus Carpaccio Recipe

Appetizers

1. 1

   Prepare the Octopus

   In a large pot, bring water to a boil. Add the octopus and cook for about 45 minutes to 1 hour until tender. Remove from heat and let cool.

2. 2

   Make the Smoked Kalamata Aioli

   In a food processor, combine smoked kalamata olives, mayonnaise, garlic, lemon juice, and lemon zest. Blend until smooth. Adjust seasoning with salt and black pepper to taste.

3. 3

   Slice the Octopus

   Once the octopus is cool, slice it thinly using a sharp knife. Arrange the slices on a serving plate in a circular pattern.

4. 4

   Char the Lemon

   Preheat a grill or a grill pan over medium-high heat. Cut the lemons in half and place them cut-side down on the grill. Char for 3-4 minutes until grill marks appear.

5. 5

   Assemble the Dish

   Drizzle olive oil over the octopus slices. Top with arugula, and serve with the smoked kalamata aioli on the side. Add the charred lemon halves for squeezing over the dish.