- 6
Ingredients
- 1 1/2 cups dry white wine
- 2 lbs mussels, scrubbed and debearded
- 2 lemon slices
- 3/4 lb calamari, cleaned and cut into 1/4" pieces
- 3/4 lb medium shrimp, cleaned
- 1 lb baby octopus, cleaned
- 1/2 cup dried ceci, soaked overnight, drained and cooked until tender
- 1 medium onion, halved and thinly sliced
- 1/2 cup frisee, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp green olive paste
- 1 tbsp freshly ground black pepper
- 2 blood oranges, zested and cut into segments
Preparation
Step 1
Add mussels to a pot over high heat. Add 1 cup of the wine and cook, covered, until mussels open. Allow to cool and reserve the cooking liquid. Set aside.
In a 6 quart pot, bring 5 quarts of water to boil with the lemon slices and remaining 1/2 cup of wine. Set up 2 ice baths. Plunge cleaned calamari into boiling water and cook until opaque, about 45-60 seconds. Transfer to ice bath with a skimmer. Allow to cool for 2-3 minutes in the ice bath. Add shrimp to boiling water and cook for 1-2 minutes, just cooked through. Remove to ice bath and cool. Transfer squid and shrimp to a colander to drain, then to a large mixing bowl.
Add a wine cork to the boiling water and add octopus. Return to a boil, lower heat to just below a boil and simmer 45-50 minutes. Remove pot from heat and allow to cool 10 minutes uncovered. Cut octopus in half and add to the mixing bowl.
Remove mussels from their shells and add to the mixing bowl. Add 1/4 cup of the mussel cooking liquid, the ceci, onion, oil, vinegar, olive paste, and pepper. Stir to coat and allow to sit for 20 minutes. Add frisee and toss again. Add orange segments and zest, check for seasoning and serve.