Mixed Seafood Salad
|Octopus||1 1⁄2 Kilogram, cleaned|
|Vermouth||1⁄3 Cup (5.33 tbs)|
|Mussels||1 Kilogram, scrubbed, cooked and shelled|
|Cooked prawns||250 Gram, shelled and deveined|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Squid||625 Gram, cleaned|
|Orange juice||1⁄2 Cup (8 tbs)|
|Red peppers||2 Large, skinned|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Mignonette/Small iceberg lettuce||1 , washed, dried and crisped|
Place octopus in a saucepan with 1 teaspoon salt, vermouth and water to cover and simmer until tender â€” for large octopus this may take 1 hour or more. Strip off suckers if you wish, rinse under cold water and cut into bite-size pieces. Place in a large bowl with mussels and prawns and toss with 1/2 cup olive oil and 1/4 cup lemon juice. Cut squid bodies into rings, fins into strips and tentacles into short pieces. Marinate squid and scallops, covered and chilled, in orange juice and 1/2 cup lemon juice for at least 3 hours (the seafood will cook in the citrus juice). Drain squid and scallop mixture and add to octopus mixture with peppers, celery and parsley. Add olive oil, lemon juice, salt and white pepper to taste. Toss gently and chill, covered, for 3 hours or overnight. Allow sea food mixture to come to room temperature and serve mounded on a platter lined with lettuce leaves. Serves 6.
TO CLEAN OCTOPUS: Cut off heads below eyes and discard heads with ink sacs and intestines. With fingers dipped in salt, strip skin from tentacles and rinse in cold water.
TO SHELL MUSSELS: Scrub well, pulling off black beards round edges. Place in a large saucepan with 1 cup water, cover and steam on high heat until shells open. Discard any that will not open and remove meat from shells with a small knife.
TO CLEAN SQUID: Pull off heads with tentacles; intestines will come away with the heads. Cut off tentacles and discard heads and intestines. Pull fins off bodies and remove internal quill bones and any remaining yellow deposit. Rub skin off bodies, fins and tentacles with fingers dipped in salt, and rinse in cold water.