4 Portions | Preparation time 60 min
Fresh octopus, about 1.2 kg
2 laurel leaves
2 cloves of garlic
750 ml of water
250 ml of dry white wine
A handful of rockets
2 tablespoons of orange juice
2 tablespoons of lemon juice
3 tablespoons of olive oil
½ a bunch of parsley bunches
For carpaccio, we need to cook fresh octopus and then freeze for a few hours.
If you buy fresh, not frozen octopus, clean it. Frozen octopus is devoid of hard parts and head content. The setting of the fresh octopus begins with rinsing it thoroughly under running water so that there is no sand. Then cut off the upper part from the lower part at their connection: cut off the bag (looks like a hood, connects with the tentacles).
From the upper part, i.e. from the cap, we cut off the hard elements. Remove the thick skin from the hood. To make it easier for yourself, put it in water for a while and then remove the skin.
Kolejno wycinamy środek w mackach i ząb ośmiornicy. Najłatwiej jest go wyjąć łyżeczką. Ośmiornicę jeszcze raz dokładnie płuczemy pod bieżącą wodą.
Then cut out the middle of the tentacles and the tooth of the octopus. The easiest way is to take it out with a teaspoon. Rinse the octopus thoroughly again under running water. Then gently bruise the octopus so that the meat is not hard and rubbery. The octopus contains a lot of collagen fibres and you need to bruise the octopus for it to dissolve. The best way to do this is with a meat pestle. Also, I recommend putting it into the bag and doing it through the bag, so that you do not splash all over the kitchen.
Warm up the olive oil in the pot. Peel the garlic cloves and cut into slices. Put garlic, bay leaves and allspice into the hot oil and fry for a while. Then add the dry white wine and boil. When the alcohol evaporates add water. Bring to a boil.
When the stock boils, harden the octopus. After a while immerse the octopuses for about 5 seconds and take them out. Repeat the process twice more, the octopus masks twist.
Then put the octopus into the decoction, if it is not sufficiently covered with liquid, add water. Cover the pot and cook the octopus for about 1 hour.
The cooking time for octopus depends on the size of the octopus. An octopus weighing 1.2 kg will cook for one hour.
After cooking, remove the octopus and cut off its tentacles. Cooldown the decoction in which the octopus was cooked and pour into a smaller dish. We can freeze or store a few days in the fridge. It will be perfect for risotto with seafood, instead of bouillon.
After cooling off, we cut off the tentacles of our octopus. Then cut the torso into stripes
Cut the octopuses into smaller pieces and put them into food foil and form a cylinder.
The first one is tightly twisted and then we make a few holes to get rid of the air. Then wrap it in the second layer of foil, tightening it even tighter. We put the prepared “package” from octopus into the fridge for a few hours.
After the octopus is frozen, we can prepare a carpaccio. Wash the rocket steak thoroughly. Then put it into a bowl. Condense it with one tablespoon of lemon juice and one tablespoon of orange juice. Add salt and pepper. Stir thoroughly and leave for a few minutes to allow the rocket to marinate. In a small bowl combine 3 tablespoons of olive oil, 1 tablespoon of orange juice, 1 tablespoon of lemon juice and finely chopped parsley (about ½ bunch). Mix the whole thing.
Cut the frozen octopuses into thin slices using a very sharp knife or a meat slicer. Place the marinated rocket on the platter. Then arrange the octopus slices, which you pour with dressing.
Carpaccio is prepared about 40 minutes before serving if the octopus has been frozen for a night or a few days. If it has only been frozen for a few hours, it is enough to prepare it 20 minutes before serving.
Serve Carpaccio from octopus with lemon and cut into quarters.