Light octopus carpaccio

10 mins

30 minutes

Leicht

2 persons

The dish was named after the Italian painter Vittore Carpaccio, whose paintings were known for their vibrant colors and easy application of paint to the canvas. There are now many variations of carpaccio , including the delicious octopus carpaccio.

Ingredients

400 g pre-cooked octopus arms
2 tbsp olive oil
salt and pepper

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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

Thaw the pre-cooked octopus arms in the refrigerator overnight. Rinse and pat dry before cooking. Then season with salt and pepper.
Cut the pre-cooked octopus into thin slices and arrange on a flat plate.
Pour the olive oil over the octopus and distribute evenly. Season with salt and pepper.
Cover the octopus carpaccio and chill in the refrigerator for at least 30 minutes.
Before serving, remove the carpaccio from the refrigerator and bring to room temperature.
Optionally you can add fresh lemon juice and chopped parsley over the carpaccio.
Divide the octopus carpaccio onto plates and enjoy. Bon appetit!

The octopus carpaccio should be chilled in the refrigerator for at least 30 minutes so that it can be served nice and cool and refreshing. Cooling also makes the carpaccio firmer and easier to cut. In addition, the aromas of the olive oil and spices can develop better during the refrigerator time, giving the carpaccio a more intense taste. If the carpaccio is not refrigerated, it can quickly become warm and mushy, which can affect the taste experience.