Shrimp and Octopus Salad on Pumpkin Cream

An original and delicious idea that combines simplicity and refinement, ideal for surprising your guests with a perfect balance of flavors and textures. This light and tasty dish contains the scents of the sea and the land, making it particularly suitable for this period: after the sumptuous and abundant lunches of the Christmas holidays, it is important to return to a balanced and nutrient-rich diet, without giving up the pleasure of good food. The combination might seem unusual, but the result is a harmonious and refined combination. The sweet and delicate flavor, with slight marine notes of the octopus with soft flesh, blends perfectly with the slightly elastic texture and sweetish taste of the shrimp. Pumpkin cream completes the whole: an autumn and winter ingredient loved for its velvety texture, its warm colors and pleasantly delicate flavor. And now, let's find out together what we need to make our Shrimp and Octopus Salad on Pumpkin Cream. Ingredients 1 kg of octopus 600 grams of shrimp 1/2 glass of white wine 1 organic lemon salt Extra Virgin Olive Oil Ingredients for the Pumpkin cream 400 grams of Pumpkin 2 potatoes 1 spring onion vegetable broth to taste salt Extra Virgin Olive Oil Steps Let's prepare the octopus: let's start by removing the eyes, the ink bag and the beak, then wash it thoroughly under running water. With a meat mallet, beat the octopus several times to make the meat more tender. Bring a pot of salted water to a boil and immerse the octopus holding it by the head. Repeat the dipping operation 2-3 times, withdrawing it each time to curl the tentacles. Finally, immerse the octopus completely and cook it for 30-40 minutes, until tender. Once cooked, let it cool in its cooking water. When the octopus has cooled, cut it into small pieces. Let's prepare the pumpkin: wash it thoroughly, removing any traces of soil with a toothbrush. Cut it in half and, with a spoon, remove seeds and filaments. Tip: The seeds can be roasted in the oven with a pinch of salt to make a delicious snack. Cut the pumpkin into quarters, remove the zest and cut it into cubes. Let's prepare the pumpkin cream: chop the spring onion and sauté it in a pan with a drizzle of oil. Add the pumpkin and potato cubes, let it flavor for a few minutes, then add a couple of ladles of broth and cook until the vegetables are soft. Blend everything with an immersion blender and season with salt. Let's prepare the shrimp: wash and clean them by removing the carapace. Sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and deglaze with white wine. Cook until the wine has completely evaporated. In a bowl, combine the octopus and prawns, season with a pinch of salt, extra virgin olive oil, lemon juice and zest. Assemble the dish: arrange the pumpkin cream as a base, place the shrimp and octopus salad.