📝 About This Recipe
This elegant appetizer is a masterclass in texture and coastal flavors, featuring paper-thin slices of tenderized octopus arranged in a stunning mosaic. Originating from the sun-drenched shores of the Mediterranean, this dish balances the natural sweetness of the sea with a bright, zesty vinaigrette and the salty pop of capers. It is a sophisticated, visually arresting starter that brings the essence of a high-end seaside bistro directly to your dining table.
🥗 Ingredients
The Octopus Poach
- 3 lbs Whole Octopus (cleaned, beak removed)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 Lemon (halved)
- 1 tablespoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried or fresh)
- 1 piece Cork (clean wine cork (traditional tenderizing secret))
Citrus Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 pinch Sea Salt and White Pepper (to taste)
Garnish and Assembly
- 2 tablespoons Nonpareil Capers (drained and rinsed)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 2 pieces Radishes (shaved paper-thin on a mandoline)
- 1/2 cup Microgreens or Arugula (for a peppery bite)
- 1 pinch Pimentón (Smoked Paprika) (for a hint of color and smoke)
👨🍳 Instructions
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1
Prepare a large pot of water (enough to cover the octopus) and add the white wine, halved lemon, peppercorns, bay leaves, and the wine cork. Bring to a gentle boil.
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2
Perform the 'scald': Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then remove. Repeat this 3 times until the tentacles curl up beautifully.
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3
Submerge the octopus fully in the water. Reduce heat to a very low simmer; the water should barely tremble. Cook for 60-90 minutes, or until a paring knife slides into the thickest part of the tentacle with zero resistance.
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4
Remove the octopus from the liquid and let it cool until it is safe to handle. Do not rinse, as the natural gelatin on the skin is essential for the carpaccio to hold its shape.
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5
While still warm, cut the tentacles away from the head. Slice a plastic water bottle in half or use a specialized carpaccio press. Pack the tentacles tightly into the bottle, alternating directions to fill all gaps.
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6
Use a heavy weight (like a canned good) to press down on the octopus inside the bottle. Wrap tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This sets the natural collagen into a solid 'log'.
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7
Prepare the vinaigrette by whisking the olive oil, lemon juice, minced shallot, and Dijon mustard in a small bowl until emulsified. Season with salt and white pepper.
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8
Remove the octopus log from the refrigerator and carefully slice it out of the plastic mold. Using a very sharp knife or an electric meat slicer, cut the octopus into translucent, paper-thin rounds.
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9
Arrange the octopus slices on a chilled large platter, overlapping them slightly to create a beautiful mosaic pattern.
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10
Drizzle the citrus vinaigrette evenly over the slices. The acidity will further 'cook' and season the meat.
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11
Scatter the capers, shaved radishes, and chopped parsley over the top. Garnish with a handful of microgreens in the center.
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12
Finish with a light dusting of pimentón and a final sprinkle of flaky sea salt. Serve immediately while chilled.
💡 Chef's Tips
For the most tender results, use an octopus that has been previously frozen; the freezing process breaks down tough muscle fibers. Avoid a rolling boil at all costs; high heat makes octopus rubbery, so keep the water at a gentle 'smile' or simmer. If you don't have a plastic bottle, you can roll the cooked tentacles very tightly in multiple layers of plastic wrap to form a torchon. Slicing is much easier if the octopus log is extremely cold—you can even pop it in the freezer for 20 minutes right before slicing. Always use white pepper instead of black for the vinaigrette to keep the presentation clean and free of dark specks.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Assyrtiko or a chilled Vermentino. Serve alongside toasted sourdough points or thin crostini rubbed with a clove of garlic. Add a few drops of chili oil if you prefer a spicy kick to your seafood. A side of Castelvetrano olives provides a buttery contrast to the acidic dressing. This dish works beautifully as part of a 'Crudo' platter featuring raw scallops and tuna.