Octopus Carpaccio

1 (3 lb) octopus

Water as needed

1 cup red wine

1 bay leaf

1 red onion cut in half

Garnish

Chives (ciboulette) finely chopped

½ red onion cut into cubes

Salmon eggs

Baby arugula or micro greens

Sesame seeds

Parsley oil

Octopus

Place the water, wine, onion and bay leaf in a pot. Bring to a boil. Once boil submerge the octopus for three seconds, remove from the water and repeat this procedure three times. This procedure is called "scare" which is a very important step so that the skin does not peel off once cooked. Cook for approximately 40 to 45 minutes, depending on the weight of the octopus. To check that it is tender, simply prick it with a toothpick or a small knife. If it is easy to enter then it will be ready. Turn off the heat and let it rest in the water for 10 minutes.

Cut the octopus into thin slices along or on small wheels.

Place the octopus on a plate. Pour some Ponzu sauce on the sides. Place a little onion, purple onion, arugula, caviar or salmon eggs, parsley oil and sesame seeds.

Galician octopus

Cut the octopus into thin wheels. Place on a plate. Add extra virgin olive oil, sweet or spicy paprika and coarse salt. Serve with potatoes.

→ To cook the potatoes, the water used to cook the octopus is used

→ Sauté the octopus with a little olive oil and paprika

Pulpo á feira

It is the same as the Galician octopus but without potatoes

Parsley oil

Poach or blanch a handful of parsley for 30 seconds. Remove from the water and place it in a bowl with ice water. Then place on a plate with kitchen paper and with the hand squeeze to remove the water. Place in a blender and blend with a little olive oil to make a paste. Remove the pasta from the blender. Weigh and liquefy again with 4 times the amount of olive oil. Add salt at your wish.