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Octopus Carpaccio with Olive Oil and Paprika

Name: Octopus Carpaccio with Olive Oil and Paprika
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Cuisine: espagnole
Ingredients: 350 g cooked octopus tentacles; 80 g arugula; 150 g cherry tomatoes; 2 tbsp extra virgin olive oil; 1 tsp smoked paprika; 1 piece lemon

Thin slices of tender octopus drizzled with extra virgin olive oil and smoked paprika, served with peppery arugula. An elegant and flavorful Spanish appetizer.

15 min2 servings280 kcalDifficulty: Easy

Ingredients

350 g cooked octopus tentacles
80 g arugula
150 g cherry tomatoes
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 piece lemon

Instructions

Step 1
Slice the cooked octopus into thin rounds about 2 mm thick. Arrange the slices in a rosette pattern on two plates.
Step 2
Cut the cherry tomatoes into quarters. Arrange the arugula and tomatoes around the octopus.
Step 3
Drizzle with olive oil and lemon juice. Sprinkle with smoked paprika and serve immediately.

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