Octopus Carpaccio in Wine Sauce with Arugula Salad
Main Dishes • Greek
Description
Enjoy your meal!
Ingredients
- Red Grape Juice 50 fl oz
- Octopus 5 lbs
- Star anise 0 oz
- Coriander essential oil 20 pieces
- Cardamom 16 pieces
- Green peppercorns 20 pieces
- Pistachios 0 oz
- Thyme 6 pieces
- Bay leaf 4 pieces
- Olive Oil 0 fl oz
- Arugula 2 bunches
- Coarse Salt to taste
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
On low heat, reduce the wine to a volume of 400 milliliters.
Step 2
Divide the spices, herbs, and wine into 8 equal parts and place them in small plastic bags.
Step 3
Add an octopus tentacle to each bag. Seal the bags tightly and cook in a water bath for 2 hours at a temperature of 145°F.
Step 4
Once the octopus is ready, transfer the bags to ice for quick cooling.
Step 5
Strain the liquid from the bags into a saucepan and reduce on low heat until syrupy, remove from heat and add olive oil.
Step 6
Slice the octopus into thin rings.
Step 7
Mix the arugula with oil, salt, pepper, and lemon juice.
Step 8
Arrange the octopus on large plates, drizzle with the prepared sauce, and serve with the salad.
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