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OCTOPUS & SQUID SALAD
( INSALADA PULPO & CALAMARI )

Ingredients (total)

2 - 3 lbs cleaned baby octopus
3 lbs calamari
1½ tbs crushed red pepper
2 tsp freshly ground black pepper
2 large lemons
1 bunch fresh flat leaf Italian parsley
8 cloves garlic (5 minced - 3 quartered)
½ tsp dried oregano
3 tsp white vinegar
1 cup extra virgin olive oil
1/4 cup olive oil
2 tsp fresh sage chopped
1 red onion
5 wine corks
Large handful of celery leaves
1 Spanish onion
10 to 12 black pepper corns
8 - 10 whole cloves
10 fresh parsley stalks
1 ½ tbs salt
Salt & pepper to taste

Octopus boil ingredients

Wine corks
1 lemon quartered skin-on
Large handful of celery leaves
Spanish onion quartered skin-on
Black pepper corns
Whole cloves
10 fresh parsley stalks
1½ tbs salt

Squid cooking ingredients

1/4 cup olive oil
3 quartered garlic cloves
Few shakes of salt

Marinade ingredients

Crushed red pepper
Black pepper
1 juiced lemon
4 tbs fresh chopped parsley
5 cloves garlic minced
Dried oregano
White vinegar
Extra virgin olive oil
2 tsp fresh sage chopped
1 red onion


Octopus: (pre-cleaned)

You may use either one (1) two to three pound octopus or use 2 to 3 pounds of the tiny baby octopuses. Place octopus in a pot and cover with water (approx.. 2" above octopus). Place corks, lemon, celery leaves, onion, pepper corns, cloves, parsley stalks, & salt in the water and bring to a boil. Simmer octopus 25 to 30 minutes. This can be tricky. If you like your octopus chewy then 30 minutes is sufficient. If you like your octopus very tender then 45 minutes to 2 hours will do it, just keep checking it for fork tender from time to time. Drain the boil. Discard everything except the octopus and let it cool.

Calamari:

Clean squid. Leave the skin on (it definitely makes it more flavorful). Use the tentacles and the bodies. Cut the bodies diagonally in half. In a large frying pan heat oil and add garlic quarters. Add squid...fry quickly about two minutes tossing continuously with a wooden spoon until completely pink. Remove from heat, drain thoroughly and let drain.

Salad preparation:

In a large bowl place calamari and octopus. Add the juice of one lemon and coat the meat. Mix parsley, garlic, vinegar, sage, and a few shakes of salt in a large mix then add meat and rub the mixture into the meat. Let the meat rest for about 15 minutes. Place 1 cup of extra virgin olive oil in a small mixing bowl. Add black and red pepper and the oregano and mix thoroughly. Pour over the meat. Slice red onion paper thin. Add to salad, toss lightly and refrigerate at least 1 hour (the longer the better) before serving.

^^^^what a wuss!!! He shied away from the ball like a little Mary and left his girl to deal with it. Boy she should think twice about going anywhere where alcohol is servered because if someone gets fresh with his girl he'll probably break out in tears.