Octopus Carpaccio

Ingredients

For the Octopus

1 large octopus, about 3 to 4 pounds, uncooked

1 carrot, peeled

1 celery stalk

1 bay leaf

For the Dressing

6 tablespoons olive oil

2 tablespoons lemon juice, preferably Meyer lemon

Piment d’Espelette, to taste

1 tablespoon chopped parsley

Salt, to taste

Black pepper, to taste

Place the octopus in a large pot with the carrot, celery stalk, and bay leaf.

Cover with water and cook until the octopus becomes tender, about 30 to 40 minutes.

Once cooked, leave the octopus to cool in the cooking liquid.

When fully cooled, drain the octopus well.

Gently squeeze out any excess water.

Cut the top off a clean plastic bottle to create a cylinder-shaped mold.

Push the octopus firmly into the bottle, pressing it down tightly so it becomes compact.

Place the filled bottle in the refrigerator for at least 24 hours to set.

To prepare the dressing, mix together the olive oil, lemon juice, Piment d’Espelette, chopped parsley, salt, and black pepper.

After chilling, carefully cut away the plastic bottle to release the compressed octopus.

Slice the octopus very thinly.

Arrange the slices neatly on individual serving plates.

Drizzle the dressing over the top.

Serve cold.