This delicious seafood salad is featured as part of the Sardegna menu for The Regional Italian Menu series at Balla
Poach the octopus legs in 1 litre simmering vegetable stock for around 40 minutes and let them cool down in the same liquid.
Heat olive oil in a pan and lightly fry garlic cloves until they’re soft but don’t let them colour. Add the mussels and clams and then a splash of white wine. Cover with a lid and cook it until the shells are all open. Remove from heat and let cool to room temperature
Lightly poach cuttlefish and calamari in a separate pan in remaining simmering vegetable stock for 30 seconds and then remove from heat and let them cool down in the stock.
At this time you are ready to mix all the ingredients: octopus cut into bite-sized pieces, cuttlefish, calamari, clams and mussels and celery julienne. Dress everything with extra virgin olive oil, salt and pepper and 2-3 tablespoons of liquid left from the mussels and clams.
Place a little salad (such as endive or rocket) on the bottom of the plate and finish the dish with grated bottarga. Serve with a few pieces of pane carasau on top.
Serves 4 as a first course.
Stefano's wine match recomendation : Vermentino