Prepare the Octopus:
Rinse the cleaned octopus under cold water.
In a large pot, add the carrot, celery, onion, parsley, garlic, and peppercorns. Fill with enough cold water to submerge the octopus and bring to a boil.
Cook the Octopus:
Holding the octopus by the head, dip the tentacles into the boiling water 5-6 times to curl them.
Fully submerge the octopus, reduce heat to low, cover, and simmer for 30 minutes.
Turn off the heat and let the octopus cool in its cooking water (do not remove the lid).
Shape the Carpaccio:
Once lukewarm, remove the octopus and separate the tentacles from the head. Cut the head into pieces.
Cut a plastic bottle in half lengthwise. Place the bottom half inside a container.
Press the octopus pieces firmly into the bottle using a pestle or ladle. Drain excess liquid but reserve some for collagen.
Fold the edges of the bottle over the octopus and wrap tightly with cling film.
Place a weighted jar on top (for even pressure) and refrigerate for at least 12 hours to set.
Slice and Plate:
Remove the plastic bottle carefully and thinly slice the pressed octopus with a sharp knife.
Arrange the slices on a serving plate in a single layer.
Make the Citronette:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped parsley, thyme, salt, and pepper.
Serve:
Drizzle the citronette over the octopus carpaccio just before serving.
Serving Suggestion:
Enjoy as an elegant appetizer or pair with a fresh salad or grilled vegetables for a light main course.
Bon appétit!
ADVERTISEMENT
