Spanish Octopus Carpaccio Plate
We usually top with barruto red Spanish pepper, black pepper, salt.
Nice to have Rizaditos, Spanish hand-rolled breadstick.
Order Size: 1 plate
Equipment Required: None
Plating: Not required. Finger food, can be passed around on a tray or disposable.
We love Octopus, but it is tough to cook it right. Making Carpaccio out of it is even more complicated. Our Chefs are experts at cooking Octopus, so we decided to do an Octopus Carpaccio.
This carpaccio comes Vacuum sealed and frozen (thaws out in under an hour). So its VERY convenient to buy as an appetizer, dinner or to take to the boat or park.
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, usually as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularized during the second half of the twentieth century.
Our Octopus is sourced from Spain, where it is wild-caught and tenderized with salt and a good tumbling. They are super flavorful and fresh.
Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included. Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.