Seafood Salad
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
36
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2
Carrots4 stalks
Celery (of, chopped)110 g
Garlic (chopped)1 pinch
Coriander Seed1 pinch
Fennel Seed1
Salt910 g
Octopus910 g
Squid680 g
Lobster (whole)Directions:
1
Watch how to make this recipe
2
For the court bouillon, bring water to a boil
3
Add onion, carrots, celery, garlic, orange zest, bay leaves, whole white pepper, coriander seeds, fennel seeds, thyme and basil, and simmer for 20 minutes
4
Salt heavily and add generous amounts of dry white wine and white wine vinegar to taste
5
Simmer for an additional 20 minutes and strain
6
(Can be made ahead of time and refrigerated
7
) To prepare seafood salad, cut off the heads of the octopus and boil the octopus in salt water for 15 minutes to remove impurities
8
Strain and place in the pot of court bouillon and simmer until tender, about 1 1/2 hours
9
Remove from the spot and peel off the skin and trim ends
10
(The octopus is much easier to peel when it is hot)
11
Cut the legs into small pieces on the bias and reserve in olive oil with some crushed garlic cloves and thyme
12
Cook shrimp in the court bouillon (approximately 1 minute, depending on size)
13
Remove the shrimp and cool
14
For the squid, wash very well and cut it into thin tubes
15
In a separate pot of boiling salted water, add the squid tubes
16
It is important to use a very large ratio of water to squid because when the squid is added to the pot, the heat is turned off to let the squid slowly cook until it is done
17
Be careful not to overcook the squid because it will become rubbery
18
Once cooked, shock the squid in ice water to stop the cooking process
19
Remove from the water and dry the squid
20
Cook lobster in a separate pot of boiling salted water for approximately 8 minutes
21
Once cooked through, remove the lobster meat from the shell, and cut into pieces
22
To assemble the dish, preheat oven to 350 degrees
23
In a large pan, add all of the seafood ingredients, white beans, olives, tomatoes, lemon juice, lemon, salt and pepper to taste, and extra virgin olive oil
24
Heat in the oven until warmed through, about 10 minutes