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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. octopus (head on, cleaned)
- 3 cloves garlic
- 1 celery (cut crosswise into thirds, plus 1/2 cup very thinly sliced celery)
- 1 carrot (peeled and cut crosswise into 3 even pieces)
- 1/2 white onion (small, coarsely chopped)
- 1 bay leaf
- 3/4 cup dry white wine
- 1 lb. mussels (scrubbed and debearded)
- 2 lb. manila clams
- 1 lb. squid (large, 4- to 5-inch, cut into rings with heads)
- 2 cups radicchio (thinly sliced)
- 1 red onion (large, very thinly sliced)
- 1 cup flat leaf parsley leaves (fresh)
- 1 cup extra-virgin olive oil
- 1 cup red wine vinegar
- freshly ground pepper
- coarse salt
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