Grilled Octopus Carpaccio
A recipe for Grilled Octopus Carpaccio from the cookbook, Little Portugal! Thin slices of grilled octopus are paired with arugula and a light cilantro lemon dressing.
Servings 6 -7 Servings
Ingredients
- 4-6 pound (1.8-2.7 kilogram) fresh octopus
- 12 ounces (355 milliliters) light beer
- 1 bay leaf
- coarse salt and fresh ground pepper
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 lemon zested and juiced
- 1/2 bunch fresh cilantro chopped
- good olive oil
- 1 cup (20 grams) arugula
Instructions
- Place the whole octopus in a pot of salted water with the beer and bay leaf and bring to a boil.
- Let boil for 30 to 45 minutes, until fork tender.
- Drain and rinse the octopus under cold water and let it cool completely in the refrigerator. This helps firm up the meat, making it easier to slice thinly.
- Lay out a piece of plastic wrap on a cutting board.
- Place the cooled octopus on the plastic wrap and then cover it with another piece of plastic wrap. Use a rolling pin or heavy pan to gently flatten the octopus to an even thickness.
- Preheat the grill to 375˚F (190˚C) and lightly oil the grates.
- Grill the octopus for 2 to 3 minutes on each side, seasoning with salt and pepper.
- Once grilled, place the octopus in the refrigerator for up to an hour.
- In a bowl, combine the Dijon, lemon zest, lemon juice, cilantro, and a drizzle of olive oil. Season with salt and pepper to taste.
- Take the octopus out of the refrigerator and, using a sharp knife, slice the octopus as thinly as possible lengthwise. Shingle the thinly sliced octopus on a platter.
- Toss the arugula lightly in half of the dressing and place on top of the octopus.
- Drizzle the remaining vinaigrette over the octopus. Serve immediately.