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Seafood antipasto

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Great seafood simply prepared is hard to resist: Neil Perry's seafood antipasto.
Great seafood simply prepared is hard to resist: Neil Perry's seafood antipasto.William Meppem
Time:1-2 hoursServes:Serves 4 to 8 as part of a shared banquet

Use any seafood in this dish that you like; the antipasto dressing is perfect with everything. Mussels are a great substitute for the clams - just remember to clean and de-beard them.

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Ingredients

  • 1 whole octopus with tentacles (about 330g), cleaned

  • 2 small whole squid with tentacles (about 330g), cleaned

  • 450g medium green prawns, shell on

  • 600g clams

  • 80ml white wine

  • 2 celery stalks, stems finely chopped, leaves kept intact

  • 30ml lemon-infused olive oil, or to taste

  • sea salt and freshly ground pepper

  • 1 tbsp finely chopped flat-leaf parsley

  • 2 cloves garlic, crushed

  •  

Method

  1. If using fresh octopus, beat it with a meat tenderiser then rinse well under cold running water, using a clean sponge to remove excess saltiness. (If using frozen octopus that has been thawed, you don't need to do this, as freezing has the effect of tenderising it.)

    Bring a large saucepan of water to the boil. Do not salt it, as this will toughen the octopus. Add the octopus. Cover with a lid, reduce heat to low and simmer gently for 20-30 minutes or until tender. Drain well and cut into bite-sized pieces.

    Meanwhile, bring another saucepan of water to the boil. Add the squid. Simmer over a low heat for 10 minutes, remove with a slotted spoon and set aside. Add the prawns to the same water, simmer for 2 minutes or until they have changed colour and are just cooked. Remove, then peel 3/4 of the prawns, reserving a handful for garnish. Cut squid bodies into strips. Set aside.

    Place clams and white wine in a large pan over a high heat. Cover and cook, shaking the pan occasionally until the shells have opened. Remove from the heat and strain, reserving cooking liquid. Discard any that haven't opened, remove the meat from the rest and discard the shells.

    On a serving dish, place the, octopus, squid, prawns clams and celery. Whisk 50ml of the reserved and strained cooking liquid from the clams with lemon oil, and season to taste.

    Drizzle the dressing over the seafood, scatter with the parsley and garlic, and serve immediately.

     

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