Seafood Salad

Name: Seafood Salad
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Octopus; 2 Calamari; 1 kg of Mussels; 300 g of Shrimp; 1 Lemon Juice; Olive Oil; Salt; Black Pepper; Parsley

Seafood Salad is a must if you are planning a seafood menu. Simple and full of flavor, it is the quintessential seafood appetizer.

Difficulty Medium
Preparation 45 minutes
Cooking 1 hour
Servings for 4 people

Seafood Salad is the quintessential seafood appetizer: there is not a restaurant on the coast that doesn’t have it on the menu and, although there are several variations, they all include various kinds of mollusks and crustaceans.

Making this seafood salad recipe is fairly simple, but each type of seafood needs its own cooking, which makes the preparation a little long. Like any proper fish salad, it has to include squid, shrimp, mussels and octopus, flavored with lemon juice and parsley.

Far fewer ingredients go into the equally tasty Octopus with Potatoes salad, perfect for starting a seafood lunch or dinner along with Scallops and Baked Mussels au Gratin.

Ingredients for 4 people

1 Octopus
2 Calamari
1 kg of Mussels
300 g of Shrimp
1 Lemon Juice
Olive Oil to taste
Salt to taste
Black Pepper to taste
Parsley to taste

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Method

To make the Seafood Salad, start by cleaning the squid. Pull off the head, slowly but firmly, then remove the internal cartilage by inserting two fingers and pulling. Remove the fins and the skin as well, lifting the skin with the tip of a knife and pulling. Rinse the squid under running water, then cook them in boiling water for 15 minutes.
Clean the octopus too, using a small knife to remove the eyes and the beak, which sits in the center between the tentacles. Rinse it well and boil it in plenty of water for 40 minutes.
Now move on to the mussels. Wash them well under running water, then place them in a bowl full of cold water for at least half an hour so they can purge. Then transfer them to a large skillet with a tablespoon of oil, cover with a lid and wait for them to open. It will take 2-3 minutes.
Clean the shrimp by removing the head, pulling until it comes off. Heat a tablespoon of oil in a skillet and cook the shrimp for about 3 minutes, until they turn a nice pink color. Once cooked, remove the shell with your hands, along with the black intestinal vein.
Now assemble the seafood salad: cut the squid into rings and the octopus into chunks, shell the mussels, keeping a few whole just for garnish, and finally add the shrimp. Season with salt, pepper, chopped parsley, lemon juice and oil, then cover and let rest in the fridge for at least half a day before serving. Finally, remember to download our App with exclusive content and fewer ads!