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Octopus carpaccio with fragrant Sicilian dressing and raw veg


  • 1 large octopus tentacle (about 280g)

  • Mandarin

  • Chilli

  • Garlic

  • Salmon eggs

  • White radish

  • Radish

  • Carrot

  • Pinch paprika

  • Lemon juice

  • Oil


  • 1.

    Bring water to the boil add the octopus, blanch and then remove it.

  • 2.

    In a large frying pan heat some oil, add a pinch of paprika with a little garlic and chilli and toss the octopus through it.  Remove the octopus from the heat, finely slice and lay on a plate.

  • 3.

    Using a mandolin, shave the radish and carrot into fine hairs and toss through a little lemon juice.

  • 4.

    For the dressing combine juice from the mandarin with a little garlic.

  • 5.

    Serve the shaved vegetables on top of the octopus with salmon eggs and dress with the mandarin dressing.

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