Print

Italian Seafood Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Italian Seafood Salad is a delightful medley of tender octopus, squid, and shrimp combined with a fresh and zesty tangerine-lemon dressing. The seafood is perfectly poached to achieve a melt-in-your-mouth texture, complemented by the sweet and tangy citrus flavors and a hint of garlic and parsley. Ideal for a restaurant-quality seafood experience at home, it can be served immediately or prepared in advance to deepen the flavors.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

The Octopus

  • 1.5 lbs octopus (700 grams), cleaned
  • 1 celery rib, quartered
  • 1 lemon, halved
  • 1 bay leaf
  • 1 teaspoon peppercorns
  • 2 teaspoons salt, to taste
  • 1 wine cork (optional), tenderizes the octopus

Shrimp and Squid

  • 4 squid tubes (400 grams)
  • 8 tiger shrimp, peeled and deveined
  • 1 lemon, halved
  • 1 tangerine, halved
  • 2 bay leaves
  • 1 pinch salt

The Dressing

  • ¼ cup olive oil
  • 3 tangerines, juiced
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 2 teaspoons honey Dijon mustard
  • ¼ cup parsley, chopped
  • 1 pinch salt, to taste

Instructions

  1. Prepare the Octopus: Rinse the octopus with cold water. In a large pot, add 3 liters of water, celery, lemon halves, bay leaf, peppercorns, wine cork (optional), and salt. Bring to a boil. Dip the octopus tentacles in and out of boiling water three times to curl them. Then fully submerge the octopus and simmer over medium-low heat for 40-45 minutes until tender, covering partially with a lid. Test tenderness by inserting a knife in the thickest part of a tentacle. Remove with tongs, let cool, then halve and cut into equal pieces. Set aside.
  2. Prepare the Shrimp and Squid: Wash and dry squid tubes, remove and keep tentacles. Cut the squid into 1/4 to 1/2 inch rings and combine with tentacles. In a separate pot, add water, lemon half, tangerine half, bay leaves, and salt; bring to a boil then reduce heat. Poach squid rings and tentacles for 2 minutes, remove and set aside. Poach shrimp in same pot for 2 minutes, then remove; leave whole or cut into pieces.
  3. Make the Dressing: In a mason jar, bowl, or measuring cup, combine olive oil, freshly squeezed juice of 3 tangerines and 1 lemon, minced garlic, honey Dijon mustard, chopped parsley, and salt to taste. Whisk until well blended.
  4. Assemble the Salad: Place all the seafood in a large bowl, drizzle with the dressing, and toss gently to combine. Adjust seasoning with salt or acidity to taste. Serve at room temperature.
  5. Optional Make-Ahead: For enhanced flavors, prepare the salad up to 12 hours ahead and refrigerate, allowing the flavors to meld beautifully before serving.

Notes

  • Octopus can be substituted with other seafood like scallops or only shrimp and squid if you prefer.
  • The wine cork during octopus cooking is optional but aids in tenderization.
  • If purchasing squid whole, remove the gladius (a clear plastic-like structure) before cooking.
  • The dressing can be doubled if you prefer a more saucy salad.
  • This salad is best served at room temperature but can be chilled for flavor melding.

Find it online: https://zaracooking.com/italian-seafood-salad-recipe-2/