BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD
Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.
Provided by Diann is Cooking
Categories Octopus
Time 5h21m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 293.5, Fat 9.5, SaturatedFat 1.6, Cholesterol 249.1, Sodium 405.7, Carbohydrate 9.6, Fiber 0.8, Sugar 0.9, Protein 35.5
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Humberto Rosales
[email protected]This dish was a real crowd-pleaser. I served it at a party and everyone loved it.
Fred Wanbui
[email protected]This salad was a great way to use up some leftover baby bok choy. It was quick and easy to make, and the results were delicious.
Mulugojam Negash
[email protected]I thought the dressing was a bit too oily. I would recommend using less oil next time.
Ana Urena
[email protected]This salad was amazing! I will definitely be making it again.
Richard Davis
[email protected]This recipe was a disaster. The seafood was tough and the salad was bland.
Alhassan Monica
[email protected]I would definitely make this salad again. It was a great combination of flavors and textures.
Stephanie Allard
[email protected]Meh.
Sarmila Thapa
[email protected]This salad was a great way to get my kids to eat seafood. They loved the baby octopus and squid.
JiaLi Friend
[email protected]I found the recipe to be a bit confusing. The instructions were not always clear.
Henry Frank
[email protected]Yum!
Sawon islam Sawon islam
[email protected]This salad was a great way to use up some leftover seafood. It was quick and easy to make, and the results were delicious.
Mikenna Impey
[email protected]I thought the flavors were a bit too strong for my taste. I would recommend using less dressing.
Ajay KC
[email protected]Not bad!
Sanyal Mughal
[email protected]This recipe was easy to follow and the results were amazing. The seafood was cooked perfectly and the salad was delicious. I will definitely be making this again.
Quarnisha Cole
[email protected]I've made this salad twice now and it's been a hit both times. The dressing is so good, I could drink it!
MdAlif Islam
[email protected]This baby octopus and squid with baby bok choy salad was a delightful dish! The seafood was tender and flavorful, and the salad was light and refreshing. I especially enjoyed the tangy dressing.