|1.||Crab meat||450 Column|
|5.||Parsley (greens)||10 Column|
|6.||Olive oil||1/2 Art.|
|7.||Petiole celery||50 Column|
|8.||Bulb onions||50 Column|
|10.||White wine||2 Art.|
|14.||Lemon juice||2 art. l|
|16.||Bay leaf||2 leaf|
|18.||Peppercorns||1.5 art. l|
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.
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.
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.
In the same marinade, now lightly boil the carrots, onions and celery for minutes. Drain and cool the vegetables.
Remove the thin purple skin and suction cups from the octopus. Marinate for 1 hour in olive oil, garlic and parsley. Heat the grill.
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.
Then add pepper and olive oil to taste. Serve with the octopus.