Description
A refreshing and vibrant Italian Seafood Salad featuring tender octopus, succulent shrimp, and flavorful squid, all tossed in a zesty citrus dressing. This salad is perfect for a light and satisfying meal.
Ingredients
Scale
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)
Squid and Shrimp:
- 4 squid tubes (400 grams)
- 8 tiger shrimp, peeled and deveined
- 1 lemon, halved
- 1 tangerine, halved
- 2 bay leaves
- 1 pinch salt
Dressing:
- 1/4 cup olive oil
- 3 tangerines, juiced
- 1 lemon, juiced
- 3 garlic cloves, minced
- 2 teaspoons honey Dijon mustard
- 1/4 cup parsley, chopped
- 1 pinch salt, to taste
Instructions
- The Octopus: Rinse the octopus. In a large pot, bring water to a boil with celery, lemon, bay leaf, peppercorns, wine cork, and salt. Simmer octopus for 40-45 minutes until tender. Cool, cut into pieces.
- Shrimp and Squid: Prepare squid by cutting into rings. Poach squid and tentacles in boiling water for 2 minutes. Poach shrimp for 2 minutes. Set aside.
- The Dressing: Whisk together olive oil, tangerine juice, lemon juice, garlic, mustard, salt, and parsley.
- Assemble: Combine seafood in a bowl, pour dressing, and mix. Adjust seasoning if needed. Serve at room temperature.
Notes
- If octopus is intimidating, substitute with other seafood like shrimp, squid, or scallops.
- For extra dressing, double the recipe.
- Salad can be made 12 hours in advance to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 230mg
Keywords: Italian Seafood Salad, Octopus Salad, Citrus Seafood Salad
