Sea and land antipasto

METHOD
Place the octopus and cleaned cuttlefish in a pressure cooker with two litres of water, seal and cook on medium heat for 30 minutes. Allow to cool down before opening the lid.

Meanwhile clean and slice the calamari, pan roast with a little olive oil for 2-3 minutes and set aside.

Place the garlic and half the oil in a pan and heat on low, add the cleaned mussels and cook until the shells are open. Wet with the white wine and set aside.

When cold, discard the shells and mix all the rest of the cooked cold seafood in a bowl with the extra virgin olive oil, lemon juice, chopped parsley, thinly sliced fennel and white onion, cannellini beans, artichokes and sliced cherry tomatoes, season with salt and ground fennel pollen. Chill overnight.

Before serving, pan roast the samphire with little oil.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all