Recipe courtesy of Louis Restaurant

Scallops, Clams, Octopus, Squid and Prawns with Broccoli Romano

  • Level: Intermediate
  • Total: 1 day 2 hr
  • Prep: 1 hr
  • Inactive: 1 day
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

1 3/4 pounds/800g rock octopus

1 bay leaf

1/2 lemon

Olive oil

1 clove garlic

Salt and pepper

1 sprig fresh rosemary

16 clams

1 11/3 pounds/600 g small squid

8 3/4 pounds/4 kg in-shell scallops

1 pound/400 g cuttlefish

4 prawns

2 1/4 pounds/1 kg broccoli romano

1/2 cup/10 cl chicken stock

1/2 cup/10 cl lobster stock or seafood stock

1 1/2 tablespoons/20 g unsalted butter

4 teaspoons/2 cl white wine

Espelette powder or Spanish paprika

Lemon juice

Directions

  1. Clean the octopus, and then place into salted boiling water. Add the bay leaf and lemon. Cook 35 to 45 minutes on a soft boil. Delicately drain. Cut the octopus into pieces. Peel the garlic clove, cut in two. Sprinkle the octopus with salt and pepper. Place into a dish with the garlic and the rosemary. Cover with olive oil. Leave to marinate at least 24 hours. It will reach its peak flavor at 48 hours.
  2. Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand.
  3. Clean the squid in running water. Separate the head from the body. Open the scallops, remove the beards. Remove each scallop from its shell. Rinse. Dry on a towel.
  4. Cut the cuttlefish into 2-inch-sided triangles. Gently score one side of the cuttlefish. Shell the prawns, leaving the head and the tail, but removing the vein.
  5. Wash the broccoli. Remove the heads and peel the stems. Cook the heads in salted boiling salted water, immediately chill in iced water. Drain. Then cook the stems in the same water, and immediately chill in iced water. Set aside the 12 best-looking heads. Using an immersion blender, puree the heads and stems. Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky. Store in a cool place.
  6. Heat a drizzle of olive oil in a pan. Sear the cuttlefish triangles scored-side down for 2 to 3 minutes. Once they have colored slightly, add a knob of butter, and baste. Remove to a cooking crack and keep warm.
  7. Pour the lobster stock in a pan. Heat until it reaches a soft boil. Poach the prawns for 2 to 3 minutes on each side. Place on a cooling rack in a warm place.
  8. Place the clams in a pan. Deglaze with the white wine. Cover the pan. Remove from the heat, and gradually remove them as they open, leaving in the shell. In the same pan, poach the squid for 1 minute. Decant the poaching liquid and reserve.
  9. In a large pan, heat a drizzle of olive oil. Quickly sear the scallops. Add some butter. Finish the cooking process by basting with foaming butter for 4 minutes.
  10. To serve, drain the octopus and place in the saute pan that the clams were cooked in. Add the clams and the broccoli heads. Bind with a drizzle of olive oil. Sprinkle some Espelette powder.
  11. Spread the brocoletti puree on the bottom of the dishes. Then plate the scallops, octopus, squid, cuttlefish, clams and prawns. Lightly reduce the cooking juices if needed, and top the seafood with it. Add 3 drops of lemon juice and a drizzle of olive oil.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …