Octopus Carpaccio

Clean the octopus thoroughly and tap the tentacles to soften the fibers. In a pan full of water, place the onion cut in half, the celery stalk and also 5 wine corks (the cork helps in the process of removing the nervous from the octopus). After boiling, remove and return the octopus to the pan 4 or 5 times until the tentacles begin to shrink and curl. Then, put the octopus to cook in that water for 40 minutes.

After cooking, place the octopus, still warm, in a cut 1.5L plastic bottle. Pack it with insufflate and place in the refrigerator at least 12 hours or at most 24 hours. This process will help the octopus to be in the ideal round shape to be cut

After cooling, remove the octopus from the bottle and cut into thin slices to make the carpaccio.

How to prepare the sauce:
Saute the whole garlic with the skin. When the pan is very hot, toss the cherry tomatoes and cook for 1 or 2 minutes. Add capers and finely chopped olives, a ladle of tomato sauce, half a cup of octopus water, parsley, salt and pepper to taste. Once ready, remove the garlic.