by Andrea Stacey
750g baby octopus, cleaned
6 tablespoons olive oil
2 teaspoons sambal oelek (crushed chillies)
1 onion, finely chopped
1 clove garlic, crushed
1kg medium green prawns, peeled and deveined
2 tablespoons sweet chilli sauce
750g calamari, cleaned and cut into rings
1 clove garlic, extra
125ml (½ cup) extra virgin olive oil
2 garlic cloves, crushed
½ bunch coriander (with roots)
1 red chilli, seeded
2 teaspoons brown sugar
1 dessertspoon fish sauce
1 lemon, juiced
1 lime, zested and juiced
1 medium carrot, sliced finely
1 leek, sliced finely
1 red capsicum, sliced finely
1 bunch chives, cut in half
First prepare the baby octopus. To do this, cut off the head, clean out and slice the body with tentacles attached in half.
Over a medium temperature, heat 2 tablespoons of olive oil in a pan and add the sambal oelek, onion, garlic, octopus, salt and pepper. Cover and cook for 30 minutes, stirring occasionally.
To cook the prawns, heat 2 tablespoons olive oil and the sweet chilli sauce in a pan, toss in the prawns and, when cooked, set aside.
Heat the 2 tablespoons olive oil in a pan with the extra garlic and add calamari. Cook for 5-10 minutes. Remove with a slotted spoon, leaving behind any juices.
To make the dressing, blend together the extra virgin olive oil, crushed garlic cloves, coriander, chilli, brown sugar, fish sauce, lemon juice, lime juice and rind.
Into a large bowl, put the seafood, carrots, leek, capsicum, chives, dressing and toss lightly together.