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### How to Make Octopus Carpaccio
**1. Prepare the Octopus:**
Clean the octopus thoroughly. Bring a large pot of water to a boil with the bay leaf, celery, carrot, and onion. Dip the octopus in and out of the boiling water a few times to curl the tentacles, then submerge fully and simmer for about 45–60 minutes, until tender.
**2. Chill and Press:**
Once cooked, drain and cool slightly. Cut off the tentacles and arrange them tightly in a cylindrical mold or plastic bottle with the top removed. Press down firmly, wrap tightly in plastic, and refrigerate for at least 6–8 hours (preferably overnight) to set.
**3. Slice Thinly:**
Once fully set, unmold and use a very sharp knife or meat slicer to cut into paper-thin slices.
**4. Dress and Serve:**
Arrange the slices on a serving plate. Drizzle with extra virgin olive oil, fresh lemon juice, salt, and pepper. Sprinkle chopped parsley on top for freshness.
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### Serving Suggestions
* Serve with arugula or mixed greens for a fresh, peppery contrast.
* Add thin slices of radish or fennel for extra crunch.
* Pair with a crisp white wine like Vermentino or Sauvignon Blanc.
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### Final Thoughts
Octopus Carpaccio is a brilliant way to showcase seafood in a light, flavorful, and visually stunning form. Whether you’re hosting a summer soirée or preparing a romantic dinner for two, this dish delivers elegance without fuss. Once you try it, it just might become your go-to seafood appetizer.
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