Calamari and Octopus Salad

Yield: about 6 servings

Court Bouillon - 

  • 12 cups water 

  • 4 cups vinegar

  • 1 large onion, quartered

  • 2 bay leaves

  • 2 tablespoons black peppercorns

  • 1 lemon, cut up

  • 3 parsley stems

  • 2 tablespoons sea salt

1 pound octopus, tenderized

1 pound squid, cleaned

4 cups mixed baby greens or salad spinach

Lemon Dressing - 

  • ½ cup extra-virgin olive oil

  • 5 tablespoons fresh lemon juice

  • 1 large garlic clove, chopped

  • 1 teaspoon sea salt

  • ½ teaspoon pepper

Chili Flakes Dressing - 

  • ¾ cup soy sauce

  • 2 tablespoons chili flakes

  • ½ cup fresh lemon juice

  • ⅓ cup tablespoons extra-virgin olive oil

  • 1 teaspoon sea salt

  • 1 teaspoon pepper

Combine ingredients for court bouillon in a large pot and bring to a boil.

Add octopus (whole section or large pieces); reduce to simmer and cook while stirring (about 6-8 minutes). Remove octopus and pat dry.

Combine ingredients for lemon salad dressing in a small bowl. Whisk to combine; set aside.

Combine ingredients for chili pepper dressing in a bowl. Whisk to combine; set aside.

Heat flat top (or grill) to medium-high heat. Sear octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).

Combine mixed greens with lemon salad dressing.

Chop grilled octopus and squid and roll in citrus chili dressing.

Top dressed greens to each plate and top with seafood.

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