Baby Octopus And Squid With Baby Bok Choy Salad Food

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

OCTOPUS IN TOMATO SAUCE

Steps:

• Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

Steps:

• For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
• Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
• For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
• Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD

Steps:

• boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
• Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
• Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
• Place drained items into a bowl, then add everything else except bok choy and shallot.
• Marinate at least 4 hours, or overnight.
• Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
• Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

BRICK GRILLED BABY SQUID WITH TAMARIND-MINT DRESSING

Steps:

• Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint.
• Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning.

OCTOPUS AND SHRIMP PASTA

Steps:

• Cut octopus tentacles away from the piece that holds them together; cut into smaller pieces. Cut head in half.
• Combine octopus pieces and shrimp in a skillet over medium-high heat; cover and cook in their juices until octopus is almost tender, about 25 minutes. Transfer octopus and shrimp to a bowl, reserving juices in the skillet.
• Stir onion, salt, bay leaves, and black pepper into the skillet; increase heat and cook until juices are reduced and onion takes on the color of the juices, 3 to 5 minutes. Stir in tomatoes and sriracha sauce; cook for 5 minutes.
• Return octopus and shrimp to the skillet. Reduce heat to a simmer and cook until flavors combine and sauce thickens, about 30 minutes.