Baby Octopus and Squid With Baby Bok Choy - Salad
- Ready In:
- 5hrs 21mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 1 lb baby octopus
- 1⁄2 lb squid, cleaned
- 1⁄4 cup wine, dry white
- 2 -3 ounces shiitake mushrooms
- water, to cover
- 1⁄2 cup rice vinegar
- 1⁄2 cup red wine vinegar
- 1 1⁄2 tablespoons olive oil
- 1 garlic clove, finely minced
- Italian spices
- red pepper sauce
- ground black pepper
- 1 tablespoon japanese rice seasoning (nori komi furikake) (optional)
- 1⁄8 ounce wakame seaweed (optional)
- 2 -4 baby bok choy
- 1 shallot, thinly sliced
directions
- 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.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.