The ultimate seafood salad!

Court Bouillon: 
1 pot water 
1/2 onion, chopped 
2 carrots 
4 stalks of celery, chopped 
4 ounces garlic, chopped 
1/2 orange, zested 
4 bay leaves 
20 whole white peppercorns 
Pinch coriander seeds 
Pinch fennel seeds 
2 stems fresh thyme 
2 stems fresh basil 
Dry white wine 
White wine vinegar 

2 pounds octopus 
Olive oil 
Garlic cloves 
Thyme leaves 
1 pound medium or large shrimp, peeled and deveined 
2 pounds squid 
1 1/2 pounds whole lobster 
10 ounces white beans, cooked or high quality canned 
5 Kalamata olives, chopped 
2 plum tomatoes, peeled and chopped 
5 basil leaves, chopped 
1/2 lemon, juiced 
Salt and pepper 
High quality extra virgin olive oil

For the court bouillon, bring water to a boil. Add onion, carrots,
celery, garlic, orange zest, bay leaves, whole white pepper,
coriander seeds, fennel seeds, thyme and basil, and simmer
for 20 minutes. Salt heavily and add generous amounts of dry
white wine and white wine vinegar to taste. Simmer for an
additional 20 minutes and strain. (Can be made ahead of time
and refrigerated.) 

To prepare seafood salad, cut off the heads of the octopus and
boil the octopus in salt water for 15 minutes to remove impurities.
Strain and place in the pot of court bouillon and simmer until tender,
about 1 1/2 hours. Remove from the spot and peel off the skin and
trim ends. (The octopus is much easier to peel when it is hot).
Cut the legs into small pieces on the bias and reserve in olive
oil with some crushed garlic cloves and thyme. Cook shrimp
in the court bouillon (approximately 1 minute, depending on size).
Remove the shrimp and cool. 

For the squid, wash very well and cut it into thin tubes. In a
separate pot of boiling salted water, add the squid tubes.
It is important to use a very large ratio of water to squid because
when the squid is added to the pot, the heat is turned off to let
the squid slowly cook until it is done. Be careful not to overcook
the squid because it will become rubbery. Once cooked, shock
the squid in ice water to stop the cooking process. Remove
from the water and dry the squid. 

Cook lobster in a separate pot of boiling salted water for
approximately 8 minutes. Once cooked through, remove
the lobster meat from the shell, and cut into pieces. 

To assemble the dish, preheat oven to 350 degrees. In a
large pan, add all of the seafood ingredients, white beans,
olives, tomatoes, lemon juice, lemon, salt and pepper to
taste, and extra virgin olive oil. Heat in the oven until warmed
through, about 10 minutes.

Yield: 10 servings

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