Octopus & seafood salad

Ingredients

2 kg	Octopus
2 kg	Clams
2 kg	Cockles
2 kg	Mussels
10	Red peppers (roasted & skinned)
4	red onions (sliced)
6 cloves	Garlic (crushed)
1 bunch	Basil (chiffonade)
300 ml	Olive oil
250 ml	White wine
300 ml	White wine vinegar
20	Green peppercorns
½ bunch	Thyme
1	Bay leaf                                                                  ,

Method

1.      Cover the octopus with water the peppercorns, vinegar & herbs.

2.      Bring to the boil & skim.

3.      Simmer for 40 mins until tender then remove from the heat, allow to cool slightly before removing any skin.

4.      Steam open the remaining shellfish in the white wine.

5.      Drain the shellfish & reduce the liquor until slightly thickened & the flavour has intensified.

6.      While still hot remove the flesh from the shells (reserve ½ of the shells for presentation).

7.      Slice the skinned peppers & combine with the onions & garlic.

8.      Mix through the shellfish & dress with the olive oil & the reduced liquor.

Adjust the seasoning & mix through the basil