Octopus sliced. Arugula Salad. Pickled Carrots. Tomato. Capers.
Where this dish comes from
Octopus carpaccio is the cooler, more cerebral relative of the grilled octopus that anchors every Greek seafood menu. The octopus is braised until tender, then pressed into a cylinder and refrigerated until firm enough to slice paper-thin on a mandoline. The result: translucent rounds with the concentrated flavor of the sea and a texture that melts at body temperature.
Cheffy’s note
Braise the octopus in red wine, bay, and peppercorns for 45 minutes to an hour, then press tightly into plastic wrap while hot and refrigerate overnight under weight. The cold coiling firms the protein into a log you can slice clean. Dress at the last moment only — the carpaccio will weep if dressed early.
Revolution · Senoia, GA