Carpaccio Recipe
Octopus, tomato, pepper, caper, olive, lemon herb vinaigrette.
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Ingredients
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Seafood
Vegetables
Dressings
Method
Preparation
- 1
Cook the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes until tender. Remove and let cool.
- 2
Slice the Octopus
Once cooled, slice the octopus into thin rounds and arrange them on a serving plate.
Assembly
- 3
Prepare the Vegetables
Halve the cherry tomatoes, dice the red bell pepper, and scatter the capers and olives over the sliced octopus.
- 4
Make the Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, chopped parsley, salt, and black pepper.
- 5
Dress the Carpaccio
Drizzle the lemon herb vinaigrette over the octopus and vegetable mixture. Serve immediately.