10/18/2026
RICE PAPER :: PART 205
A crisp, airy rice-paper bowl filled with tender octopus, pomegranate, baby arugula, microgreens, and edible flowers.
Finished with a bright citrus dressing.
Fresh.
Bright.
Crunchy.
Colorful.
RECIPE :: SERVES 10
RICE PAPER BOWLS
10 large round rice paper sheets
Neutral oil for frying
Heat the oil to about 350°F. Fry one dry rice paper sheet at a time. As it puffs, gently press the center with a long-handled, heat-safe utensil to form a shallow bowl. Remove, drain, and cool completely.
OCTOPUS
2 lb tender cooked octopus
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Sea salt
Cut the octopus into bite-size pieces. Toss lightly with olive oil, lemon juice, and salt.
CITRUS DRESSING
¼ cup extra-virgin olive oil
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
Sea salt and black pepper
Whisk the citrus juices, honey, and Dijon together. Slowly whisk in the olive oil until lightly emulsified. Season to taste.
ASSEMBLY
3 cups baby arugula
1 cup pomegranate seeds
2 cups microgreens
Edible flowers
Add a small amount of arugula to each shell. Divide the octopus between the bowls, then add pomegranate and microgreens.
Finish with a light spoonful of citrus dressing and edible flowers.
CHEF NOTE
Build at the last moment so the rice paper stays crisp.
Fill. Finish. Send.
From the Ca****la Magna kitchen.
Comment RECIPE for more from the rice paper series. #
