Oktopusscheiben als Carpaccio mit Olivenöl, Salz und Pfeffer

Octopus carpaccio

10 minutes

Leicht

3 people

Octopus carpaccio is the perfect starter when you want to serve something truly special in no time — refined, light, and full of flavour. With our pre-cooked octopus arms, preparing this dish is especially simple and reliable: no lengthy cooking, no hassle — just slice, plate, and season. The delicate slices bring the pure taste of the sea to the plate and can be elegantly finished with just a few carefully chosen ingredients.

Ingredients

340 g octopus arms
4 tbsp extra virgin olive oil
Juice of half a lemon
Salt and freshly ground pepper
Optional: freshly chopped parsley

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, allow the pre-cooked octopus arms to thaw gently overnight in the refrigerator. Once thawed, briefly rinse them under cold water and carefully pat dry with kitchen paper. If any small, overly soft pieces of skin remain attached, they can easily be removed with a knife.
Using a sharp knife, slice the octopus into very thin, even pieces.
Arrange the slices on a large plate or serving platter, creating an elegant, even pattern. Just before serving, drizzle with high-quality olive oil and finish with freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste, and serve immediately to preserve the dish’s fresh, clean flavours.

Tip: For an extra touch of freshness, the octopus carpaccio can be beautifully finished with freshly chopped parsley, adding a bright and aromatic note to the dish. A pinch of smoked paprika lends a subtle, gently smoky depth of flavour. If you prefer an even more tender texture, blanch the octopus tentacles in lightly simmering water for about 5 minutes before slicing.