Octopus Carpaccio Recipe

Cook and Chill Octopus (if not pre-cooked)

If your octopus is raw, simmer in a large pot of gently simmering salted water for 45–60 minutes until tender when pierced with a knife. Cool in the cooking liquid to room temperature, then refrigerate until thoroughly chilled. If using pre-cooked octopus, ensure it is well chilled.

Remove octopus from fridge. Pat dry with paper towels. Using a very sharp knife, slice the octopus as thinly as possible across the tentacles and head to produce translucent slices. If the pieces are large, partially freeze the octopus for 30–45 minutes to firm it for cleaner, thinner slices.

Arrange slices in a single overlapping layer on chilled serving plates, creating a circular carpaccio pattern or a loose pile in the center.

Whisk together 4 tbs olive oil, 3 tbs lemon juice, 1.5 tsp sea salt and 1/2 tsp black pepper until emulsified. Spoon or lightly drizzle the dressing evenly over the arranged octopus slices.

Trim the fennel bulb: remove tough outer stalks and reserve tender fronds for garnish. Cut the bulb crosswise into very thin slices (use a mandoline or sharp knife). Thinly slice the red onion.

In a bowl, toss the fennel and red onion with 1 tbs lemon juice, 1 tbs olive oil and 1/4 tsp sea salt. Let sit 5–10 minutes to soften slightly and marry flavors.

Taste and adjust seasoning. The salad should be bright and crisp; set aside until plating.

In a small bowl, whisk 2 tbs amba paste with 1 tbs white wine vinegar, 1/2 tsp honey and 1 tbs warm water to loosen. Whisk in 1 tbs olive oil until smooth and emulsified. Season with 1/4 tsp sea salt and taste; adjust vinegar or honey to balance sweet-tart-spicy character.

If the amba is very thick, add an additional teaspoon of warm water to reach a spoonable pour consistency.

Thinly slice the long hot chiles on the bias into delicate rounds. If you prefer less heat, remove seeds and membrane before slicing. Keep them raw for crisp texture and bright heat.

Lightly scatter sliced chiles over the dressed octopus, distributing heat evenly but sparingly so it doesn't overpower the dish.

Spoon small dots or a light drizzle of the amba dressing across the octopus and around the plate to provide concentrated pockets of flavor. Aim for visual contrast and balance: about 1/2–1 teaspoon per accent dot.

Spoon a small mound (about 1–2 tbs) of the fennel salad next to or atop the octopus slices for crunch and anise brightness.

Finish with chopped fennel fronds and microgreens or parsley scattered across the dish. If desired, dust very lightly with 1/4 tsp smoked paprika for color and a whisper of smokiness.

Serve immediately while octopus is cold and flavors are bright. Provide lemon wedges on the side if guests want extra acidity.

Leftover dressed carpaccio can be refrigerated up to 24 hours but is best eaten the same day.