Octopus Carpaccio Recipe
olive tapenade, arugula, lemon, oil
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Octopus
In a large pot, bring water to a boil. Add the octopus and simmer for about 30-40 minutes until tender. Remove from water and let it cool.
- 2
Slice the Octopus
Once cooled, slice the octopus into very thin rounds using a sharp knife.
- 3
Prepare the Plate
On a serving plate, arrange the sliced octopus in a circular pattern.
- 4
Add Toppings
Spread the olive tapenade evenly over the octopus slices. Sprinkle arugula on top.
- 5
Season
Drizzle olive oil over the dish and squeeze the lemon juice on top. Season with salt and black pepper to taste.
