carpaccio di polpo

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse fresh octopus, dab dry. Place in a freezer bag, seal and freeze overnight. Bring the frozen octopus to the boil in about 3 l of water in a large pot. Cover half covered at least.

2. 2

   Simmer for one hour. Larger octopods have to cook longer - you calculate about 45 minutes per kilogram. The octopus is cooked when it feels tender when pierced with a wooden skewer. If it is "rubbery" in the middle, continue cooking.

3. 3

   Remove the octopus and let it cool down. Cut the "beak" out of the head with a sharp knife.

4. 4

   Cut off the upper part of the plastic bottle. Stuff the octopus as firmly and compactly as possible into the bottle and cover with aluminium foil. Freeze for at least 4 hours.

5. 5

   Remove the octopus about 30 minutes before serving. Cut open the plastic bottle and remove the octopus. Let the octopus thaw only so far that it can be cut into very thin slices.

6. 6

   Arrange the octopus on a large platter, drizzle generously with lemon juice - it absorbs it! Peel the garlic and cut into fine slices. Wash the parsley, shake dry and chop. sprinkle the carpaccio with garlic and parsley.

7. 7

   Season with salt and pepper and drizzle with olive oil.