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Fill a large pot with water and add the carrot, celery, onion, parsley, black peppercorns, and garlic. Bring to a boil to create a flavorful broth.
Add the cleaned octopus to the boiling broth. Reduce heat and simmer gently until the octopus is tender, about 45 minutes to 1 hour.
Remove the octopus from the broth and let it cool completely.
Once cooled, slice the octopus very thinly, ideally using a sharp knife or a slicer to achieve delicate carpaccio slices.
Arrange the slices on a serving plate, drizzle with olive oil, and season lightly with salt and freshly ground black pepper. Optionally, add a squeeze of lemon juice for brightness.
Garnish with fresh parsley or microgreens if desired. Serve chilled.
Serving and storage tips:
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