Marinated Seafood Salad
- 2 cups white wine
- 1 1/2 tablespoons black peppercorns
- 3 garlic cloves
- 2 bay leaves
- 3 quarts water
- 1 lemon, juiced
- 2 pounds octopus (will shrink by 1/2 when cooked)
- 1 pound medium shrimp, peeled and de-veined
- 1 pound calamari, cleaned and cut into rings
- 1 pound lump crabmeat
- 1/2 cup julienned carrots
- 1/2 cup julienned onions
- 1/2 cup julienned celery
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped garlic
- 1/2 cup chopped parsley leaves
- 1 cup orange segments
- 2 cups orange juice
- Salt and pepper
- Olive oil
In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
Preheat the grill.
On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.
Recipe courtesy Fresco by Scotto Restaurant
Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette
Recipe courtesy of Emeril Lagasse