Carpaccio is a dish made from raw meat or fish, such as beef, venison, salmon or tuna. One of them is Octopus Carpaccio. This dish has been invented since 1950 by Giuseppe Cipriani in Venice and began to be popularized throughout the world in the mid 20th century. Here is a recipe for octopus carpaccio that you can cook at home.

Octopus Carpaccio Recipe Ideas

Quoting from various page sources, here is a Octopus Carpaccio Recipe:

1. Octopus Carpaccio with Fried Soft Shell Crab

Ingredients Octopus Carpaccio with Fried Soft Shell Crab:

  • 1 entire octopus, defrosted
  • 1 onion, halved
  • 1 stick of celery
  • Small bunch of parsley
  • four black peppercorns
  • 2 bay leaves
  • Olive oil
  • Lemon juice
  • Rocket leaves
  • Parmesan
  • 2 tender shell crabs, defrosted
  • 1 egg white, whisked till frothy
  • 50g undeniable flour
  • 50g corn flour
  • Sea salt
  • Sunflower oil
Octopus Carpaccio

How to cook Octopus Carpaccio with Fried Soft Shell Crab:

  • Using a pointy knife or kitchen scissors, do away with the beak from the bottom of the octopus with the aid of using reducing round it. Next make a reduce above and beneath the eyes to do away with them as well.
  • Bring a big pan of water to the boil and upload the onion, celery, parsley, peppercorns and bay leaves. When the water is boiling, take your octopus with the aid of using the top and dunk the tentacles into the boiling water some instances in order that they curl up, then submerge the entire octopus withinside the water. Turn the warmth right all the way down to a simmer and prepare dinner dinner the octopus till tender, round 1 hour. Check your octopus with the aid of using placing a knife into the thickest a part of a tentacle, it ought to undergo very easily.
  • Remove the octopus from the water and permit to chill till bloodless sufficient to handle.
  • Cut the octopus into 4 portions lengthways. Line a cylindrical field with grasp movie and pierce some holes in it with a fork – a big plastic bottle with the pinnacle 1/three reduce off is best for this. Pile the portions of octopus into the field and push down so they’re compact. Place a weight on pinnacle and installed a bowl or on a plate withinside the refrigerator for twenty-four hours to set.
  • The subsequent day, switch the octopus in brief to the freezer even as you put together the crabs; this could make it less complicated to slice thinly.
  • Heat the oil to 190ºC in a heavy backside pan or deep fats fryer. Mix collectively the flours and season with salt. Dip the crabs in egg white then coat them withinside the flour. Fry for three mins till golden brown. Strain onto kitchen paper.
  • Remove the octopus from the freezer and unwrap it. With a pointy knife, slice it as thinly as feasible and set up on a serving platter. Drizzle with olive oil and lemon juice, garnish with rocket leaves and parmesan shavings. Finally, reduce the oft shell crabs in 1/2 of then location them withinside the center of the plate and sprinkle with a bit sea salt. Enjoy your octopus Carpaccio!
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2. Octopus Carpaccio With Dandelion and Watercress

Ingredients Octopus Carpaccio With Dandelion and Watercress:

  • 4 ½ LBS. of octopus
  • ½ LB. of watercress
  • 1/3 LB. of dandelion
  • 2 SHEETS of gelatin
  • 1 WHOLE of onion
  • 1 STALK of celery
  • 1 WHOLE of carrot
  • Grana Padano cheese
  • mustard
  • lemon
  • black peppercorns
  • extra-virgin olive oil
  • salt
Octopus Carpaccio

How to cook Octopus Carpaccio With Dandelion and Watercress:

  • Submerge the octopus in a pot of bloodless water, protecting it with at the very least three” of water. Add 1 Tbsp. peppercorns, the carrot, onion, and celery. Bring to a boil and prepare dinner dinner for 1 hour, skimming the pinnacle each so often.
  • Once done, flip off the warmth and permit the octopus relaxation withinside the water for 10 minutes. Drain and cast off a number of the skin. Separate the frame from the tentacles and reduce into strips.
  • Soak the gelatin sheets in water for 5-10 minutes. Gently wring the smooth sheets of extra water.
  • Lay out 2 sheets of plastic wrap (minimal 20″ long) on a piece floor and overlap them slightly. Sprinkle with salt and vicinity the octopus tentacles and strips on pinnacle, forming a massive loaf. Season with salt and pepper, and cowl with gelatin sheets; try and maintain them flat so they adhere well.
  • Roll the loaf tightly in plastic wrap withinside the form of a salami. Pierce the plastic wrap with the top of a knife and lightly squeeze to launch a piece of liquid; repeat this wrapping procedure four times, persevering with to pierce the plastic wrap and squeeze out the liquid.
  • Wrap it a fifth time with out perforating the plastic wrap and vicinity withinside the fridge for eight hours after which withinside the freezer for 1 hour.
  • Remove the octopus from the plastic wrap and slice it thinly; the usage of a slicer could be ideal.
  • Wash the watercress and dandelion. Emulsify 1 Tbsp. lemon juice with 1/four cup oil, 1 tsp. mustard, and a pinch of salt for the vinaigrette.
  • Place the octopus carpaccio on a serving platter, pinnacle with Grana Padano cheese shavings, and a few watercress and dandelion leaves. Dress with vinaigrette. Dress the closing watercress and dandelion and serve it in a separate bowl. Enjoy your octopus Carpaccio!

3. Sous Vide Octopus Carpaccio

Ingredients Sous Vide Octopus Carpaccio:

  • 1 three-pound (1.36 kg) big octopus
  • 1 carrot, peeled and chopped
  • 1 big shallot minced
  • 10 allspice berries
  • 1 big celery stalk peeled and chopped
  • 1 tablespoon (15 ml) black peppercorns
  • three bay leaves
  • ¼ cup (60 ml) semi-candy sake
  • ¼ cup (60 ml) mirin
  • Olive oil
  • Shaved crimson onion
  • Lemon
  • Black pepper
Octopus Carpaccio

How to cook Sous Vide Octopus Carpaccio:

  • Preheat sous vide tubtub to a hundred and seventy F (seventy seven C).
  • Remove eyes and beak from the octopus.
  • Arrange octopus in a vacuum bag with carrot, shallot, allspice, celery, peppercorns, bay leaves, sake, and mirin, seal with a vacuum sealer.
  • Cook the sealed bag of octopus and withinside the sous-vide tubtub for 7 hours.
  • When ready, get rid of the bag with the octopus from the water oven and permit it cool to room temperature.
  • Cut open the bag and get rid of the octopus, discard the relaxation of the bag’s contents.
  • Cut octopus into even size ‘sticks’, set up octopus on a big piece of plastic wrap unfold out on a piece surface.
  • Shape the octopus right into a cylinder and wrap as tightly as feasible in numerous layers of the plastic wrap, tie the ends, and refrigerate overnight.
  • The subsequent day, unwrap the octopus from the plastic wrap.
  • Cut with a knife in 1/8-inch (three mm) move segment slices.
  • Arrange the slices on a plate, garnish with olive oil, onion, lemon, and black pepper. Enjoy your octopus Carpaccio!
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4. Authentic Octopus Carpaccio

Ingredients Authentic Octopus Carpaccio:

  • Octopus – 2.2 lb (1 kg)
  • onions – 1 onion
  • carrots – 1 pc.
  • celery – 1 stalk with leaves
  • cloves – 2 – three pcs.
  • bay leaf – 2 leaves
  • salt
  • olive oil – three.five tbsp (50 ml)
  • apple cider vinegar – through taste
  • salt – through taste
  • parsley – three tbsp. (chopped)
  • garlic – 1 – 2 cloves (crushed)

How to cook Authentic Octopus Carpaccio:

  • Clean the octopus from the eyes, mouth and empty the top of the entrails, through turning it upside down. If it’s miles fresh, freeze it for twenty-four hours after which defrost it. This will destroy its muscle fibers and it’ll now no longer be hard and difficult while consumed.
  • Pour water right into a big cookware and location it on excessive heat, at the side of the peeled onions, carrots, celery, bay leaf, cloves and salt.
  • Once the water boils, keep the octopus without difficulty and dip it and dispose of it three-four instances till it has hardened and the tentacles curl. When this happens, placed it in boiling water. It wishes to cowl it properly.
  • Boil it for fifty mins to at least one hour, then dispose of it and location it on a slicing board and go away it to cool, so you can retain processing it with out burning it.
  • Cut the tentacles crosswise into or 3 components and additionally reduce the top into portions. Usually, it isn’t very appropriate for carpaccio, so that you can dispose of it and set it apart for some other dish or salad, however if now no longer, it isn’t a hassle to come to be a part of the carpaccio.
  • Grab an empty plastic bottle of water and reduce it crosswise, so you can use approximately five.five″ (14 cm) from the bottom. Discard the top part. In case you’re cooking extra or much less octopus, the peak of the bottle need to be extra or much less. You determine through the quantity of seafood you’ve got got and which you may use. Make some holes on the bottom.
  • Put the octopus portions withinside the bottle and press them properly with a handy tool. Place a bowl or plate under to pressure the liquid. Refrigerate it for twenty-four hours or freeze it for approximately eight hours, wherein case, take it out half-hour to an hour earlier than cooking.
  • Since the octopus have to be pressed properly even as it is left in a chilly location, use a snug item to location on it and observe a few strain. In case you do now no longer have one, it’s miles simplest to reduce the sticking out edges of the bottle in numerous places, fold it inwards, through making use of strain and wrap it properly in hang film.
  • Take out the company and become jelly octopus from the plastic and reduce it into the thinnest feasible slices and distribute it in huge plates in a unmarried layer.
  • Prepare a French dressing through blending all the elements for it, distinctive withinside the recipe. The portions are as much as you. Pour the preferred quantity of carpaccio.
  • If you aren’t going to serve all the octopus at once, shop the extra of it in a part of French dressing, which covers it. That manner it’ll remaining for as much as a week.
  • Serve it with a tumbler of properly-chilled champagne or different glowing white wine. Enjoy your octopus Carpaccio!
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5. Octopus Carpaccio with Grilled Vegetables

Ingredients Octopus Carpaccio with Grilled Vegetables:

  • 1 octopus at the least three kg
  • 300g of carrots
  • Olive oil
  • White winegar
  • Salt
  • 2 Peppers: yellow and pink
  • 1 squash
  • 1 eggplant
  • 1 pink onion
  • four asparagus

How to cook Octopus Carpaccio with Grilled Vegetables:

  • Cut the uncooked octopus, dividing the tentacles in three bunches, tie them tight to provide a form, prepare dinner dinner it in warm water with salt and white winegar for fifty minutes. At the quit positioned them in a tubtub of water with ice.
  • Wash and slice the vegetables, salt and allow them to stand for 20/30 min. Drain to water produced after which grill the vegetable. Enjoy your octopus Carpaccio!

That’s Octopus Carpaccio Recipe that you must try, besides having health benefits, it also has a unique taste.

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