Octopus Carpaccio —a dish as elegant as it is unexpectedly simple. This delicate appetizer showcases tender octopus, thinly sliced and dressed with bright citrus and herbaceous olive oil. It's a standout starter for dinner parties or a light, luxurious first course.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 1 hrTotal Time 1 hr 30 minsFor the Octopus
1 medium whole octopus (2.5–3 lbs, cleaned)
1 bay leaf
1 small onion, halved
2 cloves garlic, crushed
1 tbsp white vinegar
Salt
For the Marinade & Garnish
¼ cup extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp white wine vinegar
1 tbsp capers, rinsed
Fresh parsley, finely chopped
Fresh cracked pepper, to taste
Optional garnish: microgreens, sea salt flakes, or shaved fennel
Tenderize the Octopus (optional but helpful)
Cook the Octopus
2
Bring a large pot of salted water to a boil. Add bay leaf, onion, garlic, and vinegar.
Dip the octopus in the water 2–3 times to curl the tentacles, then fully submerge.
Lower heat and simmer gently for 45 minutes to 1 hour , or until fork-tender (a knife should pierce the thickest part easily).
Remove and cool slightly.
Shape the Octopus
3
Cut off the tentacles and any usable head meat.
Lay out plastic wrap and tightly roll the octopus pieces into a log shape , like a roulade. Twist ends tight and wrap again in foil.
Place the roll in a container and weigh it down with a plate or can.
Chill overnight in the refrigerator to firm up.
Slice and Assemble
4
Unwrap and slice the octopus roll as thinly as possible using a very sharp knife or mandoline.
Arrange slices on a plate, slightly overlapping, like carpaccio.
Dress and Serve
5
Whisk together olive oil, lemon zest and juice, vinegar, capers, parsley, and cracked pepper.
Spoon over octopus slices just before serving.
Finish with sea salt flakes, microgreens, or a touch of shaved fennel if desired.
Serving Suggestions
6
Serve chilled as a starter with crusty bread or crostini.
Pairs beautifully with a dry white wine (Vermentino, Albariño, or Grüner Veltliner) or a citrusy Sauvignon Blanc .
Ingredients For the Octopus
1 medium whole octopus (2.5–3 lbs, cleaned)
1 bay leaf
1 small onion, halved
2 cloves garlic, crushed
1 tbsp white vinegar
Salt
For the Marinade & Garnish
¼ cup extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp white wine vinegar
1 tbsp capers, rinsed
Fresh parsley, finely chopped
Fresh cracked pepper, to taste
Optional garnish: microgreens, sea salt flakes, or shaved fennel
Directions Tenderize the Octopus (optional but helpful)
Cook the Octopus
2
Bring a large pot of salted water to a boil. Add bay leaf, onion, garlic, and vinegar.
Dip the octopus in the water 2–3 times to curl the tentacles, then fully submerge.
Lower heat and simmer gently for 45 minutes to 1 hour , or until fork-tender (a knife should pierce the thickest part easily).
Remove and cool slightly.
Shape the Octopus
3
Cut off the tentacles and any usable head meat.
Lay out plastic wrap and tightly roll the octopus pieces into a log shape , like a roulade. Twist ends tight and wrap again in foil.
Place the roll in a container and weigh it down with a plate or can.
Chill overnight in the refrigerator to firm up.
Slice and Assemble
4
Unwrap and slice the octopus roll as thinly as possible using a very sharp knife or mandoline.
Arrange slices on a plate, slightly overlapping, like carpaccio.
Dress and Serve
5
Whisk together olive oil, lemon zest and juice, vinegar, capers, parsley, and cracked pepper.
Spoon over octopus slices just before serving.
Finish with sea salt flakes, microgreens, or a touch of shaved fennel if desired.
Serving Suggestions
6
Serve chilled as a starter with crusty bread or crostini.
Pairs beautifully with a dry white wine (Vermentino, Albariño, or Grüner Veltliner) or a citrusy Sauvignon Blanc .
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