- 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!
