Octopus carpaccio with tomato tartar and avocado vinaigrette

Ingredients for 4 servings:

• 1 octopus
• 6 tomatoes, peeled
• 2 tbsp pine nuts, roasted
• 2 slices of toast or other white bread, crust removed and cut into small cubes
• 1 avocado(s)
• 1 lemon(s)
• 1 garlic clove(s)
• Salt and pepper, chili, rosemary,
• olive oil
• Vinegar (white wine vinegar)
• ½ lemon(s)
• 2 bay leaves
• Salad, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Carpaccio of polipo

Boil the octopus in a large pot with water, salt, half a lemon, and bay leaves until very tender (approx. 1 hour – 1.5 hours). The octopus must be very tender for this dish to be successful. Cut into approximately 1 cm pieces and wrap tightly (in a loaf shape) in cling film, then wrap very tightly with aluminum foil. Pierce holes to allow any remaining liquid to drain. Then wrap very tightly in a tea towel and tie with string. Let rest overnight. Then cut into very thin slices and serve on a plate with tomato tartar and avocado vinaigrette. Tomato tartar: Deseed the skinned tomatoes and cut into small cubes. Season with oil, a little vinegar, salt, pepper, and rosemary. Add the toasted pine nuts. Croutons: Heat olive oil with garlic and chili. Fry the bread cubes until crispy. Mix into the tartar just before serving. Avocado vinaigrette: Finely dice the avocado, season with lemon, vinegar, oil, salt, and pepper. Serve on a lettuce leaf as a garnish.