Octopus carpaccio: the italian recipe you'll fall in love with!

Name: Octopus carpaccio: the italian recipe you'll fall in love with!
Uploaded: 2019-01-16T09:52:16Z
Duration: PT192.388S
Channel: Food Inspiration

published on 16 January, 2019 at 10:52

Ingredients:

1 octopus (1 kg/2 pounds);
½ carrol;
1 onion, sliced in half;
2 bay leaves;
2 tbsp salt;
8 cups water;
1 celery stalk;
3 tbsp lemon juice;
4 tbsp olive oil;
salt and pepper.

Instructions

Place vegetables, salt and bay leaves in a large pot and cover with water. Bring to a boil and cook broth for 15 minutes.
Clean octopus removing all the organs from the head part, eyes and beak.
Remove broth from heat and start dipping tentacles in hot broth. 4-5 ties with be enough to make them curly.
Submerge octopus in vegetable broth and cook for 1 hour (30 minutes per each pound).
Meanwhile cut plastic bottle in half and make holes on the bottom.
Cool down and slice the octopus. Place tentacles into the bottle and press on the top to drain excess liquid.
Cut the top of the bottle, gather all the segments together and wrap in plastic. Set aside for 4-5 hours.
Remove plastic and slice octopus thinly. Place on a large tray or plate.
Whisk olive oil, lemon juice, salt and pepper. Pour the vinaigrette over the squid and sprinkle with some parsley before serving.