Octopus carpaccio, pressed in a bottle

Many people enjoy octopus but dislike seeing its tentacles. This is an enjoyable alternative way around that.
1 plastic bottle, 2 litres or 1.5 litres
String
Ingredients
1 octopus, about 1,200 g
1 carrot
1 celery stalk
Half an onion
Half a lemon
1 small piece chilli
Sage, rosemary, thyme and bay
Peppercorns
Juniper berries
1 garlic clove
Half a glass of water
Half a glass of white wine
Extra virgin olive oil
For the dressing
Extra virgin olive oil
Half a lemon
Parsley
Salt and pepper
I put all the flavourings in a saucepan.

I wash the octopus thoroughly under cold water and remove its eye with a small knife.
I add it to the vegetables and flavourings without draining it too much.

I add a few tablespoons of oil, the water and white wine.

I cover and cook over the lowest heat for at least 50 minutes. I then uncover and pierce the octopus: if tender, turn off; otherwise, cook another 10 minutes.
I let it cool slightly.

Meanwhile, I take a plastic bottle with a straight, even base.

I cut off the upper part, where it normally narrows, to make a cup-like container.

I pierce the bottom with a pin or small nail.

I cut the octopus into pieces, separating the tentacles and cutting the head into 2 parts. Small pieces are unnecessary. Remove the fattier part if desired, but do not dry it: the liquid will act as the ‘glue’ holding it together.

I start putting the pieces into the bottle, pressing them firmly.

Once all are inside, I cover with cling film.

I take a small tin, or something with the same circumference as the bottle, and cover it with cling film.

I insert it into the bottle, pressing firmly to remove every gap. I place kitchen paper underneath because excess liquid and air escape through the holes.

I tie the two containers very tightly together with string to keep everything firmly compressed.
I refrigerate the assembled container. It is best made the day before: as it cools, the gelatine released by the octopus binds it.

The next day, or after at least 8 hours, I remove the string and tin, then cut away the plastic container with scissors.

The result is a very compact octopus roll. I place it on a board and slice with a very sharp knife.

I prefer slices that are not too thin, but you can use a meat slicer for carpaccio-thin slices if you wish.
I emulsify lemon, oil, salt, pepper and parsley and dress everything.

I also prepare boiled potatoes. To save time, I peel and dice them.

I add a couple of fingers’ depth of water, cover with pierced cling film and microwave at full power for 10 minutes.

Done: an excellent starter, or a main course if you increase the quantity.