Baby Octopus And Squid With Baby Bok Choy - Salad

Total Time: 5 hrs 21 mins Preparation Time: 5 hrs Cook Time: 21 mins

Ingredients

• Servings: 3
• 1 lb baby octopus
• 1/2 lb squid, cleaned
• 1/4 cup wine, dry
• 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

Recipe

• 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 add the squid, and do a high simmer for no more than one minute. do not overcook! gets tough and nasty.
• 3 drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• 4 cut the octopus and the squid into smaller bite size pieces. leave the shitake mushroom caps whole unless they are truly enormous.
• 5 place drained items into a bowl, then add everything else except bok choy and shallot.
• 6 marinate at least 4 hours, or overnight.
• 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 alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.