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–+ servings
Italian Seafood Salad

Italian Seafood Salad

Discover the vibrant flavors of Italian Seafood Salad, a zesty dish perfect for summer gatherings or elegant dinners. Easy to make and unforgettable in taste.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 700 g cleaned octopus
  • 1 stalk celery quarter
  • 1 half lemon for boiling
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 2 tsp salt adjust to taste
  • 4 tubes squid about 400 g total
  • 8 tiger shrimp peeled and deveined
  • 1 half lemon for poaching
  • 1 half mandarin orange for poaching
  • 2 bay leaves bay leaves
  • a pinch salt
  • ½ cup olive oil
  • 3 mandarins mandarins juice
  • 1 lemon lemon juice
  • 3 cloves garlic thinly sliced
  • 2 tsp honey Dijon mustard
  • ¼ cup chopped parsley
  • a pinch salt adjust to taste

Equipment

  • Large pot for boiling octopus
  • Smaller pot for poaching shrimp and squid
  • Sharp knife for slicing
  • Whisk for vinaigrette
  • Spacious mixing bowl for assembly

Method
 

  1. Rinse the octopus under cold water to remove impurities.
  2. In a large pot, combine 3 liters of water with celery, lemon halves, bay leaf, peppercorns, optional cork, and salt; bring to a boil.
  3. Dip the octopus tentacles into the boiling water three times, then simmer on medium-low heat for 40-45 minutes until tender.
  4. Remove the octopus, let it cool, and cut it into bite-sized pieces.
  5. Clean and pat dry the squid tubes, then slice them into rings about ¼ to ½ inch thick.
  6. In another pot, bring water to a boil with lemon, mandarin halves, bay leaves, and a pinch of salt.
  7. Poach the squid rings and tentacles for 2 minutes, then add the shrimp for another 2 minutes; drain and set aside.
  8. In a mixing bowl, whisk together olive oil, mandarin juice, lemon juice, sliced garlic, honey Dijon mustard, parsley, and a pinch of salt until emulsified.
  9. In a large serving bowl, combine the prepared octopus, shrimp, and squid.
  10. Pour the vinaigrette over the seafood and gently toss to coat.
  11. Let the flavors meld for a few minutes before serving.
  12. To elevate your Italian Seafood Salad, chill it for up to 12 hours before serving for deeper flavor.

Nutrition

Calories: 280kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

This recipe is perfect for its freshness and taste. Store leftovers in an airtight container in the fridge for up to two days.
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