Title Value
1. Crab meat 450 Column
2. Salt taste
3. Orange 80 Column
4. Garlic 0.5 Art.
5. Parsley (greens) 10 Column
6. Olive oil 1/2 Art.
7. Petiole celery 50 Column
8. Bulb onions 50 Column
9. Carrot 40 Column
10. White wine 2 Art.
11. Squid 450 Column
12. Shrimp 450 Column
13. Octopus 900 Column
14. Lemon juice 2 tbsp
15. Water 2.8 L
16. Bay leaf 2 leaf
17. Garlic 3 clove
18. Peppercorns 1.5 tbsp


1 . Stage

In a large saucepan, mix the wine, peppercorns, garlic, bay leaf, water and lemon juice. Bring everything to a boil, then reduce the heat and leave to simmer over low heat.

2 . Stage

Throw the octopus and cook for about 45 minutes until soft. Remove the pan from the heat, leave the octopus to cool directly in the liquid.

3 . Stage

Remove the octopus, put it in a bowl, close it and put in the refrigerator. Boil peeled shrimp and squid in the same liquid for 3 minutes, then cool them in the same way. Also send in the refrigerator.

4 . Stage

In the same marinade, now lightly boil the carrots, onions and celery for minutes. Drain and cool the vegetables.

5 . Stage

Remove the thin purple skin and suction cups from the octopus. Marinate for 1 hour in olive oil, garlic and parsley. Heat the grill.

6 . Stage

On it, fry the octopus for 10 minutes. Slice into small pieces. Mix the rest of the seafood with vegetables and segments and orange juice. Leave to marinate for at least 12 hours before serving.

7 . Stage

Then add pepper and olive oil to taste. Serve with the octopus.