INGREDIENTS
for the croquettes
- 4 small peeled calamari
- 4 large cleaned shrimps No 1
- 4 octopus tentacles
- 1 carrot
- 4 tbsp spread cheese
- 2 small zucchini
- 2 onions
- 1 green onion
- 3 fresh medium-sized tomatoes
- 150ml olive oil
- 30ml lemon juice
- 100ml white vine vinegar
- 50ml white wine
- 1 bunch of dill
- 2 bay leaves
- 1 bundle of fresh thyme
- salt & pepper
PREPARATION
the calamari
Wash the calamari well and season with salt and pepper. Cut the carrot, the zucchini and the onion into small cubes and sear them in oil until they become soft. Add some thyme. Pour in the white wine and let it sear. Remove the mixture from heat and set aside to cool. Add the spread cheese and stir. Use a spoon to stuff the calamari with the mixture and use toothpicks to seal the ends. Cook the stuffed calamari on the grill until golden brown. To make the sauce, combine 3 parts olive oil to 1 part lemon juice and mix in blender. Add the finely chopped dill. Taste for salt and pepper.
the shrimp
Prepare the shrimps by adding salt, pepper and a little lemon zest. Cook the shrimps on the grill until golden brown. To make the sauce use a blender to puree the tomatoes. Add the finely chopped fresh onion and sprinkle with olive oil, salt and pepper.
the octopus
Put the tentacles in boiling water, together with 2 bay leaves, thyme and 30ml of vinegar, until they become tender. Cook the tentacles on the grill until golden brown. To make the sauce, combine 3 parts olive oil to 1 part vinegar and mix in blender. Taste for salt and pepper.
TO SERVE
Place the calamari, the shrimp and the octopus, each accompanied by its own sauce, on a large shared platter.
