Homemade octopus carpaccio? It's easier than you think!
All you need is an octopus and a plastic empty bottle. You can buy a frozen octopus which actually works better than a fresh one. One of the best ways of ensuring that your octopus will be tender and delicious is to use one that was previously frozen. This is because freezing it breaks its fibers and therefore makes it more tender.
After making and slicing my carpaccio I drizzled it with a quick dressing I made with Pomora olive oil, lemon juice and chopped parsley. This dish is light and healthy perfect for diets or if you just want to eat light.
I have been using Pomora olive oil for the past 3 months and I have been enjoying the light, deep "olive" taste of this oil. It comes from two Italian growers: Carmelo from Sicily and Antonio from Campania who employ traditional and sustainable farming methods.
You can adopt your own tree in Italy and then get the oil from your tree. Each quarter you'll receive a shipment of 3x250ml tins of oil alternating between a plain oil quarter and a flavoured one. I love this idea. Check out the Pomora website for more info.
I was wanting to try this carpaccio for a long time. After putting the octopus in the bottle it took 24 hours to take its shape. The octopus will create a gelatin whilst in the fridge which will help in shaping and make it more practicable to slice. You need a sharp knife but if you have an electric slicer that will be even better in order to slice it thinner.
Another tip for a tender octopus is to leave it to cool down in its own cooking water. My octopus was really tender and this carpaccio was a real delicacy. Definitely something worth trying.
- Prep Time : 35 minutes
- Cook Time : 60 minutes
- Yield : 4
Put the carrot, the peeled onion, the celery and a good pinch of salt in a large pan then fill it half with water. Bring to the boil.
When the water comes to the boil pick the octopus by the head and dip the tentacles into the water for a few seconds and then lift it up again. Do this a couple of more times.
This operation will make the tentacles curl and will give your octopus a more choreographic effect, then dip it completely in the water and let it cook for about 1 hour.
When it is cooked let it cool down in its own cooking water (this will make it more tender).
Cut the bottle in half and with a knife make 5 or 6 small holes at the base to let out the excess liquid.
Cut the octopus into large pieces, put the bottle on top of a plate to collect any fluid from the octopus, and put the octopus inside the bottle a little at a time and pressing well each time with a rolling pin or with a smaller bottle (to remove any empty air pockets).
When you have finished make some incisions at the top of the bottle so you will be able to fold it inwards and "close" the bottle. Wrap it in cling film as tight as possible.
Put it in the fridge for 24 hours with something heavy on top so it will be pressed.
Remove from the fridge, take it out of the bottle and slice it with a sharp knife. In a bowl mix 4 tbsp of olive oil, with 1 tbsp of lemon juice and the parsley.
Arrange the octopus slices on a plate and drizzle the dressing on top. Store in the fridge.
This post is sponsored by Pomora olive oil. All opinions are my own.