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    You are in: Home / Recipes / Baby Octopus and Squid With Baby Bok Choy - Salad Recipe
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    Baby Octopus and Squid With Baby Bok Choy - Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 21 mins

    5 hrs

    21 mins

    Diann is Cooking's Note:

    Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
    3. 3
      Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
    4. 4
      Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
    5. 5
      Place drained items into a bowl, then add everything else except bok choy and shallot.
    6. 6
      Marinate at least 4 hours, or overnight.
    7. 7
      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.
    8. 8
      Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

    Ratings & Reviews:


    Nutritional Facts for Baby Octopus and Squid With Baby Bok Choy - Salad

    Serving Size: 1 (297 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 343.0
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.6 g
    Cholesterol 249.1 mg
    Sodium 406.4 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 2.4 g
    Sugars 0.9 g
    Protein 36.8 g

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