Baby Octopus and Squid With Baby Bok Choy - Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 21mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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