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The squid will need to be sliced into 1/4 inch slices; cut off the heads and discard the innards maintaining the tentacles
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When the poaching liquid comes to a boil, immediately place one of the first four ingredients into the poaching liquid )The water does not have to return to a boil to start the cooking time; the seafood will begin to cook as soon as it hits the hot water):
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Shrimp: as soon as each turns pink (almost immediately) poach for 1 minute to 1 minute 30 seconds; depending upon the size of your shrimp (taste one)
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Scallops:: as soon as each turns opaque (almost immediately) poach for 1 minute; depending upon the size of your scallop (taste one)
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Squid: the rounds will be cooked almost immediately, if baby squid or, about 40 seconds; taste one as this will depend upon the size, but be fast for best and most tender results (as soon as they hit the water and turn opaque, really)
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Octopi: as soon as each turns opaque and purple (almost immediately, similar to squid) poach for less than 1 minute for the smallest of the baby octopi to 1.30 minutes for the largest of the small baby octopi (which I didn't end up using in my salad: taste one)
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Using a small sieve, remove each from hot water immediately and lay on clean cloth to cool and dry (I do not stop the cooking process in an ice bath)
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Once all fish are poached, pat dry; do not toss together, yet