Carpaccio of Octopus
1 large octopus
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 fresh parsley sprigs
2 fresh thyme sprigs
2 bay leaves
2 cups of red wine
4 cups of water
½ cup olive oil
2 tablespoons Spanish paprika
3 tablespoons finely chopped black olives
3 tablespoons finely chopped Ciboulette (small chive)
Place the water, wine, onion, carrot, celery, bay leave, parsley and thyme into a pot. Bring to the boil then add the octopus into the pot and reduce the heat to simmer for 40 minutes, or until the octopus is tender.
Remove the octopus from the stock and reduce the heat to low and allow the stock to reduce to ½ cup.
Allow the octopus to cool, then roll up in cling film to form a sausage shape and chill in the fridge.
Heat the olive oil in a frying pan over a medium heat. Add the Spanish Paprika and a teaspoon of salt, cook for a couple of minutes, strain well.
Once the octopus is very cold and holding its shape, using a large, very sharp knife, slice it into thin sheets.
To serve, place the slices of octopus onto each plate. Drizzle over the Paprika Oil, Garnish the plate with the chopped black olives and Ciboulette. Add the wine reduction around.
Boiling Octopus Tips
Freezing fresh octopus first; then boiling it for 35-40 minutes, lifting it three times out of the boiling water for a few seconds and then re-submerging it.