Baby Octopus And Squid With Baby Bok Choy - Salad

Name: Baby Octopus And Squid With Baby Bok Choy - Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby octopus; 1/2 lb squid, cleaned; 1/4 cup wine, dry white; 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

Servings: persons

1 lb baby octopus
1/2 lb squid, cleaned
1/4 cup wine, dry white
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

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.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb baby octopus, 1/2 lb squid, cleaned, 1/4 cup wine, dry white, 2 -3 ounces shiitake mushrooms, and more.

Yes, Baby Octopus And Squid With Baby Bok Choy - Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!