# Octopus Carpaccio without a bottle!

A fantastic appetizer ideal for lunches and dinner parties, especially for Christmas, made with octopus and vegetables.

- Servings: 6 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- sharp knife
- woodeners
- string
- large 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.

## Source

- Original video: https://vm.tiktok.com/ZNRMdq3wP/
- Recipe page: https://www.cliprecipe.com/recipe/5451b9e0-9036-46cd-ad09-e52785cac096
- Extracted: 2026-01-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt