Octopus Carpaccio without a bottle!

Serves 6
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Directions

  1. 1Open the octopus tentacles on the cutting board.
  2. 2Cut the octopus tentacles as close as possible to the head with a sharp knife.
  3. 3Set the octopus heads aside.
  4. 4Cut off the thinnest part of each tentacle.
  5. 5Weave the resulting tentacles into woodeners.
  6. 6Remove the carrots.
  7. 7Cut carrots in crochet and then in half.
  8. 8Clean the onion and leave it whole.
  9. 9Cut only the stems of the parsley.
  10. 10Tie the parsley stems with a little string.
  11. 11Fill a large pot with abundant water.
  12. 12Starting from cold, add the vegetables, the bunch of parsley, and white wine to the pot.
  13. 13When the water boils, first put the octopus heads in the pot, then the tentacles and scraps.
  14. 14Check if the octopus is cooked by trying the tooth; it's ready when everything is tender.
  15. 15Remove the woodeners from the tentacles.
  16. 16Wrap everything with film, trying to compress the octopus as much as possible.
  17. 17Tighten the film and move the octopus to the fridge for at least a couple of hours.
  18. 18Once cooked, cut the octopus clippings into very small pieces along with the rest of the octopus.
  19. 19Cut the carrots and onion to the same size.
  20. 20Combine the octopus, carrots, and onion.
  21. 21Season with a drizzle of oil, some salt, and parsley.
  22. 22Reduce the octopus cooking liquid by adding some tomato sauce.
  23. 23Slice the chilled octopus candy thinly.
  24. 24Plate the dish by putting the prepared sauce at the base.
  25. 25Add a generous spoonful of octopus and vegetables on top of the sauce.
  26. 26Lay the carpaccio slices on top.

Ingredients

  • 1.2 kg octopus
  • 2 liters water
  • 250 ml white wine
  • 200 g carrots
  • 100 g onion
  • 20 g parsley
  • 500 ml octopus cooking broth
  • 250 g tomato sauce
  • drizzle oil
  • salt

Equipment

cutting boardsharp knifewoodenersstringlarge pot

Tips

  • Tie parsley stems with string for easier removal.
  • Compress the octopus as much as possible with film before refrigerating.
  • Reduce cooking liquid for the sauce by adding tomato sauce.