Marinated Seafood Salad

2 cups white wine
3 cloves garlic
2 bay leaves
3 litres water
1 lemon, juiced
1 kg octopus
500 g shrimp, peeled and de-veined
500 g calamari, cleaned and cut into rings
500 g surimi
½ cup carrots
½ cup celery
½ cup red onions
½ cup EV olive oil
3 garlic cloves
½ cup parsley, leaves
2 cups orange juice
1 cup orange or mandarin segments
SIDS SALT & PEPPER to taste
SIDS CHILLI & LIME OIL

In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil then lower the temperature to a simmer. Add the octopus and simmer for 45 minutes, until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.
Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
Preheat the grill.
On a hot grill, cook octopus for 10 minutes, until tender. Cut it into 6 mm pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add SIDS SALT & PEPPER, and SIDS CHILLI & LIME OIL to taste.