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Preparation Steps
Prepare the Ingredients: Rinse the cleaned octopus thoroughly. Clean the carrot, onion, celery, garlic, and parsley.
Cook the Vegetables: Place the vegetables and peppercorns in a large pot with plenty of cold water. Bring to a boil.
Cook the Octopus: Holding the octopus by the head, dip the tentacles into the boiling water 5-6 times to curl them. Then, immerse the octopus completely and cook on low heat with a lid for 30 minutes. Allow the octopus to cool in its cooking water without removing the lid.
Cut the Octopus: Once lukewarm, separate the tentacles and cut the head into pieces.
Shape the Octopus: Cut a plastic bottle in half lengthwise. Place the bottom half inside a container, then insert pieces of octopus one by one, pressing firmly with a pestle or ladle. Drain some excess liquid, but keep some for the collagen.
Seal the Octopus: Make vertical cuts along the edges of the bottle, then fold the edges over the octopus. Seal with cling film.
Apply Pressure: Place a glass jar filled with water on top for added pressure, sealing everything again with more cling film. Refrigerate for at least 12 hours to firm up.
Slice the Octopus: After chilling, remove the cling film and carefully cut away the plastic bottle. Slice the octopus thinly using a sharp knife. Arrange the slices on a serving plate.
Prepare the Citronette: In a bowl, mix extra virgin olive oil, grated lemon zest, lemon juice, chopped parsley, thyme, salt, and pepper.
Serve: Drizzle the citronette over the carpaccio. The octopus carpaccio is ready to be served!