- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 55 min
- Large Octopus Tentacles
- Extra Virgin olive oil
- Kosher Salt
- Fresh Lemon
- Fresh Herbs
- chili flakes
-First we need to tenderize the Octopus here is the method I use which also infuses flavors into the meat-
The easiest one is to place the octopus in water and let it boil for 2 and one-half hours with the following ingredients : onions, garlic, carrots, and any other vegetables you like in a vegetable, beef or chicken broth. You can also add a couple of wine corks as there are enzymes in them that can help break down the fibers . The flavors permeate the octopus and give it a little lift in its flavor before the next step.
If you have a meat slicer use the setting .05-1.0 for thickness and slice the octopus. If you have a knife try your best to make the thinnest slices you can without tearing the meat. You can also use a mandolin but be careful as you will need to hold the octopus with your hand.
If you have a 4 inch or there around ring place that on a plate and start layering the octopus slices in a circle for about 2 layers overlapping them over each other.
Remove the ring and now it’s time to dress the octopus. Drizzle some good finishing extra virgin olive oil over it followed by some kosher salt squeeze the juice from half a lemon over it and finish with some carefully places fresh herbs and some chili flakes.
Garnish with some lemon slices and serve! What’s good about this dish is it can sit out for an hour and it just get better so it nice for tapas at a get together.