Octopus carpaccio 6 Servings
Ingredients for our dish
- 2 kg octopus, peeled
- 60 gr. vinegar, from red wine
- 100 gr. Red wine
- 1 tbsp. spice grains
- 1 tbsp. coriander, in seeds
- 1 tbsp. peppercorns
- 2 laurel leaves
- 8 gr. gelatin sheets
For serving
- rocket
- caper
- salt
- pepper
- olive oil
We start the Recipe
- Put the octopus in one bowl and add the vinegar, wine, allspice, coriander, pepper, bay leaves and mix well.
- Set aside to marinate for 1 hour.
- Preheat the oven to 170ο C in the air.
- Wrap the octopus with oil paste and aluminum foil, put in the marinade, transfer to oven pan and bake for 2 hours.
- Put the jellies in a bowl, enough cold water and set aside to soften.
- Remove the octopus from the pan and transfer the juice to one saucepan. Put in the very well squeezed jellies and mix very well until the jellies melt. Ideally, there will be 200 gr. from the juice. If half is left then the amount of gelatin will need to be reduced.
- We take a disposable paper cup and put in 2 membranes crosswise.
- Place the tentacles vertically until the whole glass is full. Fill with the juice with the jellies, cover with the foil and put in the freezer until it freezes well.
- Cut into very thin slices and serve with arugula, capers, salt, pepper and olive oil.
