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

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Scallops, Clams, Octopus, Squid and Prawns with Broccoli Romano
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Ingredients
19
Count
Nutrition
127241
Calories
Total time
120
Minutes
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Ingredients:

  • 1 3/4 lb/800g rock octopus
  • 1/2 lemon
  • 1 clove garlic
  • salt and pepper
  • 16 clams
  • 1 11/3 lb/600 g small squid
  • 8 3/4 lb/4 kg in-shell scallops
  • 1 lb/400 g cuttlefish
  • 2 1/4 lb/1 kg broccoli romano
  • 1/2 cup/10 cl chicken stock
  • 1/2 cup/10 cl lobster stock or seafood stock
  • 1 1/2 tbsp/20 g unsalted butter
  • 4 tsp/2 cl white wine

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.
  12. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127240.68 Kcal (532731 kJ)
Calories from fat 65089.87 Kcal
% Daily Value*
Total Fat 7232.21g 11126%
Cholesterol 29046.79mg 9682%
Sodium 7376.49mg 307%
Potassium 3804.3mg 81%
Total Carbs 4677.09g 1559%
Sugars 8444.48g 33778%
Dietary Fiber 561.46g 2246%
Protein 2441.07g 4882%
Vitamin C 36.3mg 60%
Vitamin A 102.1mg 3403%
Iron 456.9mg 2539%
Calcium 10123.1mg 1012%
Amount Per 100 g
Calories 6373.8 Kcal (26686 kJ)
Calories from fat 3260.51 Kcal
% Daily Value*
Total Fat 362.28g 11126%
Cholesterol 1455.03mg 9682%
Sodium 369.51mg 307%
Potassium 190.57mg 81%
Total Carbs 234.29g 1559%
Sugars 423g 33778%
Dietary Fiber 28.12g 2246%
Protein 122.28g 4882%
Vitamin C 1.8mg 60%
Vitamin A 5.1mg 3403%
Iron 22.9mg 2539%
Calcium 507.1mg 1012%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3146.7
    Points
  • 2546
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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