Take the octopus, remove the eyes and the mouth (beak) and empty the inside of the bag. Subsequently, to tenderize the octopus, you'll have to beat it with a meat mallet, or you can freeze and thaw the octopus (also in this way you will get a tenderizing octopus). Put in a large pot of water, carrot, onion, bay leaves, juniper berries, clove garlic, celery and parsley. Boil in boiling water and then submerge the octopus falling and pulling to 5-6 times the part with the tentacles, this will encourage the curl of the latter. Finally dip it completely and cook for about 50-60 minutes. The cooking time will depend upon the size of the octopus. Octopus as large as those in the image (about 800 g each) it takes approximately 50 minutes.



When the octopus is cooked, pull it out of the water and let cool. Separate the head from the tentacles and cut it in half; divide into four parts, leaving the tentacles in pairs.
Take a plastic bottle, cut it in half and make some holes in the bottom, put in the octopus and press for good in a way that does not create air holes, the holes at the base of the bottle will be used to eject the liquid excess. Cut with scissors the top of the bottle creating tabs, fold them inward closing the cylinder. Sealed with several layers of film very narrow so that the octopus inside remains under pressure.

Put this in the fridge cylinder inside a container to put a weight on top, we have put a pot of water. Keep in refrigerator at least 24 hours. After this time, take the octopus that has acquired the cylindrical shape of the bottle; at this point you can slice it, do it preferably with a slicing machine to obtain sliced as thin as possible.
Arrange the slices on a serving plate and season with the sauce citronette, obtained by emulsifying extra virgin olive oil and lemon juice (add a pinch of salt). To do this, place the ingredients in a tall glass and stir wildly with an immersion blender, so you get a viscous emulsion.

If you prefer, you can accompany your carpaccio with a patty of mashed potatoes.

The octopus carpaccio is an elegant and refined way to prepare this clam. The curl of the tentacles of the octopus and the way in which these are arranged in the cylinder of the bottle create strange but attractive interplay of shapes and colors that attract the eye even before the palate can appreciate the taste. The thin thickness of the slices, in addition to promoting a beautiful presentation, allows to better flavor the meat of the octopus as a greater surface area is in contact with the dressing. In this recipe, we simply seasoned with a citronette, mixing a bit of extra virgin olive oil with the lemon juice. The emulsion of these compounds creates a viscous sauce that slips over the slices of octopus and in all the gaps and flavoring it for good.
Often the octopus salad is served with boiled potatoes, even in the case of octopus carpaccio this combination is appropriate, in fact you can see in the pictures that we have in our presentation accompanying the octopus carpaccio with a small scalloped potatoes boiled, mashed, from maybe eat instead of bread.

For each portion
Energy: 186.61 Kcal
Total Dietary Fiber: 0.00 g
Alcohol: 0.00 g
Water: 179.66 g
Total Protein: 22.72 g
Animal protein: 22.71 g
Vegetable protein: 0.01 g
Total lipids: 9.28 g
Animal lipids: 2.14 g
Plant lipids: 7.14 g
Cholesterol: 154.29 mg
Available carbohydrates: 3.06 g
Starch: 0.00 g
Sugars: 3.06 g