Insalata di frutti di mare
Italian seafood salad with shrimp, calamari (squid), and baby octopus. The court bouillon is for poaching the shrimp and squid. A mixture of dry white wine, water, peppercorn, bay leaf, carrots and celery, the shrimp is simmered until opaque (4 minutes) and the squid for 3 minutes. The octopus is boiled separately for 40 minutes until fork tender. Everything is dressed with minced garlic, salt, red wine vinegar, and olive oil. Fresh chopped parsley, black olives julienned bell pepper, red onion and celery make this salad colorful and crunchy.