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Italian Seafood Salad Recipe

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4.2 from 6 reviews

This Italian Seafood Salad features tender octopus, shrimp, and squid combined with a bright, citrusy dressing made from tangerine and lemon juice, garlic, honey Dijon mustard, and fresh parsley. The seafood is poached gently to maintain tenderness and mixed with a flavorful dressing that balances sweetness and tanginess, delivering a refreshing, restaurant-quality dish perfect for seafood lovers seeking an elegant yet simple salad.

  • 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, for tenderizing)

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, halved lemon, bay leaf, peppercorns, wine cork (optional), and salt. Bring to a boil. Dip the octopus tentacles in and out of the boiling water three times to curl them. This process tightens the skin to prevent splitting while tenderizing the octopus.
  2. Simmer the Octopus: Submerge the whole octopus in the pot and simmer on medium-low heat, covered but with an opening, for 40-45 minutes or until tender. Test tenderness by inserting a knife into the thickest part of a tentacle; it should go in easily.
  3. Cool and Slice Octopus: Remove the octopus with tongs, let it cool, then split it in half and cut into equal-sized pieces. Set aside while preparing the shrimp and squid.
  4. Prepare the Squid: Wash and dry the squid tubes, discard the gladius if present, and slice each tube into ¼ to ½ inch rings. Keep the tentacles and slice them as well. Combine rings and tentacles in a bowl.
  5. Prepare the Shrimp: Ensure shrimp are thawed, peeled, and deveined. Keep whole or cut into pieces as preferred.
  6. Poach Squid: In a pot, add water, halved lemon, halved tangerine, bay leaves, and salt. Bring to a boil, reduce heat, then poach squid rings and tentacles for 2 minutes. Remove and set aside.
  7. Poach Shrimp: In the same pot with poaching liquid, add shrimp and poach for 2 minutes. Remove shrimp and cut if desired.
  8. Prepare Dressing: In a mason jar, measuring cup, or bowl, combine olive oil, tangerine juice, lemon juice, minced garlic, honey Dijon mustard, salt to taste, and chopped parsley. Whisk or shake well until emulsified.
  9. Assemble the Salad: In a large bowl, combine all the seafood and pour the dressing over it. Mix thoroughly to coat. Taste and adjust salt or acidity if needed.
  10. Serve or Store: Serve the salad at room temperature. For enhanced flavor, prepare up to 12 hours in advance and refrigerate to allow the ingredients to meld.

Notes

  • Octopus can be omitted if desired, substituting with any preferred seafood such as scallops or more shrimp.
  • If buying whole squid, be sure to remove the gladius and clean thoroughly.
  • The wine cork added to the octopus cooking water helps tenderize the meat, but it’s optional.
  • Poach shrimp and squid only briefly to keep them tender and prevent rubberiness.
  • Extra dressing can be made and stored to serve for additional flavor.
  • This salad improves in flavor when prepared ahead and refrigerated for several hours.

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