📝 About This Recipe
This elegant seafood masterpiece transforms the humble cephalopod into a delicate, translucent mosaic of flavors. Originating from the coastal regions of the Mediterranean, this dish celebrates the tender texture of slow-poached octopus paired with the vibrant acidity of lemon and the salty punch of capers. It is a visually stunning appetizer that highlights the natural sweetness of the sea, refined by a sophisticated chilling technique that ensures paper-thin, melt-in-your-mouth slices.
🥗 Ingredients
The Octopus & Poaching Liquid
- 3-4 lbs Large Octopus (cleaned, beak and eyes removed)
- 1 cup Dry White Wine (such as Pinot Grigio)
- 1 Lemon (halved)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
- 4 cloves Garlic (smashed)
- 1 piece Corky Wine Cork (traditional Italian trick for tenderness)
Citrus-Caper Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 tablespoons Nonpareil Capers (drained and rinsed)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Sea Salt (to taste)
Garnish & Assembly
- 1 handful Wild Arugula (for a peppery bite)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 2 pieces Red Radish (sliced into translucent rounds)
- 1 pinch Aleppo Pepper or Chili Flakes (for subtle heat)
👨🍳 Instructions
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1
Fill a large stockpot with water, white wine, halved lemon, peppercorns, bay leaves, smashed garlic, and the wine cork. Bring to a rolling boil.
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2
Perform the 'blanching ritual': hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then remove. Repeat this 3 times until the tentacles curl beautifully.
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3
Submerge the entire octopus in the pot. Reduce heat to a very low simmer. Cover and cook for 60-90 minutes. The octopus is ready when a paring knife easily pierces the thickest part of the tentacle like butter.
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4
Turn off the heat and let the octopus cool completely in its own poaching liquid for 30 minutes; this prevents the skin from peeling and keeps it moist.
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5
Remove the octopus and pat it thoroughly dry. While still slightly warm, cut the tentacles away from the head. Discard the head or save for another use.
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6
Prepare a plastic water bottle by cutting off the top. Poke a few small holes in the bottom to allow excess liquid to drain.
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7
Pack the warm tentacles into the bottle as tightly as possible, alternating directions to fill all gaps. Use a heavy weight (like a jar or a secondary bottle) to press the meat down firmly.
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8
Wrap the entire press tightly with plastic wrap and refrigerate for at least 8 hours, or overnight. The natural gelatin will set the octopus into a solid log.
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9
In a small bowl, whisk together the olive oil, lemon juice, minced shallots, and sea salt until emulsified. Stir in the capers.
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10
Remove the octopus log from the plastic mold. Using a meat slicer or a very sharp chef's knife, cut the log into paper-thin, translucent rounds.
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11
Arrange the slices on a chilled large platter, slightly overlapping them to create a mosaic pattern.
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12
Drizzle the vinaigrette generously over the slices. Top with fresh parsley, radish rounds, and a few leaves of arugula.
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13
Finish with a sprinkle of Aleppo pepper and a final touch of sea salt. Serve immediately while chilled.
💡 Chef's Tips
Always use a wine cork in the poaching liquid; enzymes in the cork help break down the tough connective tissue of the octopus. For the thinnest slices, place the octopus log in the freezer for 20 minutes before slicing to firm it up. Don't boil the octopus vigorously; a gentle simmer is the secret to avoiding a rubbery texture. Ensure you pack the tentacles into the mold while they are still slightly warm so the natural collagen binds them together perfectly. If you don't have a plastic bottle, use a PVC pipe or a tight cylinder of plastic wrap, though the bottle method provides the best pressure.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Assyrtiko or a Vermentino. Serve alongside toasted sourdough points rubbed with a clove of raw garlic. Accompany with a side of Castelvetrano olives and marinated artichoke hearts. A chilled glass of dry Rosé from Provence also complements the citrusy notes perfectly. For a modern twist, add a few dots of squid ink aioli around the plate for visual contrast.