Octopus Carpaccio, Lemon Vinaigrette, Satsumas, Arugula, and Fennel
For the Poached Octopus:
Clean the octopus by removing the hard beak under the body and all the innards from inside the body. To do this you will need to flip the body inside out. After the innards and beak are removed, wash thoroughly and flip the body right side out.
In a large pot, combine the water, wine, halved lemon and orange (reserving the zest for later use), onion, carrot, and celery. Bring the mixture to a simmer. Add small handfuls of salt until the water has a salinity level of the ocean. Add the octopus to the pot, and cook over low heat, not letting the water boil, for about 1 to 1½ hours, or until the octopus are tender.
Double wrap a work surface with plastic wrap. Remove the octopus from the water, and immediately cut the tentacles from the body. Put octopus in a mixing bowl and toss in the lemon and orange zest. Put the octopus in the middle of the plastic film wrap and tightly roll into the shape of a log. The tighter the roll, the better it will slice when cold. Place in cooler overnight. The next day, the gelatin in the octopus will congeal and you will be able to slice it thinly with a sharp knife.
To Assemble and Serve:
Segment satsumas by peeling away the rind and pith, using a pairing knife. The satsumas should still be in tact with only the flesh of the fruit exposed. Cut out the segments and set aside. Thinly slice the Poached Octopus into rounds. Plate five slices of octopus in a circle pattern. In a mixing bowl, toss together the shaved fennel, arugula, chili flakes, lemon juice, chives, and olive oil. Season with salt. Drizzle a little olive oil over the sliced octopus and top with the salad.