Baby Octopus And Squid With Baby Bok Choy - Salad - cooking recipe

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

Preparation

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.
Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
Place drained items into a bowl, then add everything else except bok choy and shallot.
Marinate at least 4 hours, or overnight.
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.
Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.