Octopus Carpaccio Recipe

After being boiled for a short time, the octopuses are cooked in water-filled tanks, at low temperature, in vacuum bags using the sous vide cooking technique. After being cleaned, they are rolled, frozen and sliced thinly. It is served without delay, accompanied by arugula leaves, caviar, roasted red pepper, lemon peels and olive oil-lemon sauce. They say the octopus carpaccio recipe makes you love the sea.

You can serve the octopus carpaccio recipe, the tips of which we learned from the chef in the Yemek.com special shoot, to your loved ones along with other Robin's Kitchen recipes that you can serve as a main course.

How to Make Octopus Carpaccio Recipe?

• Boil the octopus, whose suction cups have been removed and cleaned, in boiling water for about 15 minutes.
• Drain the octopus and then put it in a vacuum bag; Add bay leaves, fresh thyme, grated lemon peel, olive oil, salt and freshly ground black pepper and vacuum seal.
• Bake in a vacuum bag with all air removed at 90 degrees for about 5 hours.
• Remove the cooked octopus after it has cooled. Wrap it in a roll shape and freeze it. For one serving, cut 50-60 grams of octopus into thin slices and place them on the plate.
• Serve without delay, accompanied by roasted red peppers chopped into long thin strips, kalamata olives chopped into small cubes, caviar, shaved parmesan cheese placed in the middle of the serving plate, baby arugula leaves, lemon juice and olive oil.