Easy homemade Classic Italian "Carpaccio di Polpo" recipe

Clean the octopus and place it in a pot. Add the bay leaves and whole black peppercorns. Fill the pot with water until the octopus is fully submerged.

Bring the water to a boil and let the octopus cook for about 35 to 40 minutes until tender. Once cooked, allow it to cool in the pot without removing it.

Drain the octopus and place it in a food bag. Wrap the bag around a jar or plastic bottle that has been cut in half. Press down on the octopus gently using a meat tenderizer. Let it rest overnight in the refrigerator and for an additional hour in the freezer.

After resting, the octopus will firm up and can be sliced thinly.

Arrange the sliced octopus on a plate. Add arugula, cherry tomatoes, and caper blossoms. Drizzle with olive oil. Finish with a pinch of salt.

Serve and enjoy!