Baby Octopus And Squid With Baby Bok Choy Salad Recipes
SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD
Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus's salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook.
Provided by Peter Steriti
Categories Octopus
Time 35m
Yield 1 lb., 6 serving(s)
Number Of Ingredients 6
Steps:
- For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
- Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
- For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
- Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.
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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