Baby Octopus and Squid With Baby Bok Choy - Salad

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

Directions

1. 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. 2

   Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.

3. 3

   Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.

4. 4

   Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.

5. 5

   Place drained items into a bowl, then add everything else except bok choy and shallot.

6. 6

   Marinate at least 4 hours, or overnight.

7. 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. 8

   Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.