Prepare the Octopus:
Clean the octopus: If you are working with a whole octopus, remove the beak, eyes, and innards. Rinse it thoroughly under cold water.
Tenderize the octopus: The octopus needs to be tender before slicing it thinly. One way to do this is by freezing the octopus overnight, which helps break down the fibers, making it more tender. If you skip this, you can also simmer it in water.
Cook the Octopus:
In a large pot, bring water to a boil. Add the octopus and simmer for about 45 minutes to 1 hour, or until the octopus is tender. The cooking time will depend on the size of the octopus. Once tender, remove the octopus and let it cool slightly.
Once cool enough to handle, remove the skin (if you prefer a cleaner presentation) and discard the head and beak. You can cut the tentacles off and discard the tougher parts if you desire.
Slice the Octopus:
Slice the octopus tentacles as thinly as possible using a sharp knife or a mandolin slicer. Arrange the slices on a large plate, slightly overlapping, to create a fan-like pattern.
Make the Dressing:
In a small bowl, combine the olive oil, lemon juice, white wine vinegar, minced garlic, and a pinch of chili flakes if using. Whisk until well combined. Taste and adjust the seasoning with salt and pepper as desired.
Assemble the Carpaccio:
Drizzle the dressing over the thinly sliced octopus. Use a spoon to make sure the slices are evenly coated.
Add the lemon zest over the top for a fresh, zesty flavor.
Garnish and Serve:
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