2 glasses of white wine, 500 grams of crab meat, 50 g carrots, cut into strips, 50 g onion, cut into strips, 50 g celery, cut into strips, 2 tablespoons black peppercorns, 3 cloves of garlic, 2 bay leaves, 3 liters of water, juice of 1 lemon, 800 g of octopus, 500 g of medium shrimp, 500 g squid
For marinade:
1/2 cup olive oil
10 grams of parsley
half a cup of chopped garlic
180 g of peeled orange
2 cups orange onion
salt, pepper, olive oil
Preparation:
In a large saucepan mix the wine, bell pepper, garlic, bay leaf, water and lemon juice. All bring to a boil, then reduce the heat and leave to simmer on a small fire. Throw the octopus and cook for about 45 minutes until it is soft. Remove the pan from the fire, leave the octopus to cool right in the liquid (perhaps it will be better to prepare 2 days in advance).
Remove the octopus, put it in a bowl, close it and put it in the refrigerator. Within 3 minutes, boil the peeled shrimp and squid in the same liquid, then cool them in the same way. Also send it to the refrigerator.
In the same marinade, now lightly bake the carrots, onions and celery for a minute. Drain and cool the vegetables.
Remove from the octopus a thin purple skin and suckers. For 1 hour, marinate in olive oil, garlic and parsley. Heat the grill.
On it, fry the octopus for 10 minutes. Cut 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 an octopus.
