Italian Seafood Salad
Dive into a delightful Italian Seafood Salad that showcases succulent shrimp, tender calamari, and a zesty citrus vinaigrette that dances on your palate! This refreshing dish combines the essence of the sea with a splash of modern flair, making it perfect for a light lunch or an elegant appetizer. Get ready to impress your taste buds and your guests with this vibrant, crowd-pleasing favorite!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
π Ingredients
Shopping List
- 2 stalks celery
- 1 whole cork
- 2 whole lemons
- 1 lb (454 g) octopus
- 1 cup (59 ml) parsley
- 1 lb (454 g) shrimp
- 1 lb (454 g) squid
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- dijon mustard (to taste)
- garlic (to taste)
- honey (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- peppercorns (to taste)
- salt (to taste)
- tangerine juice (to taste)
π¨βπ³ Instructions
- 1
Bring a pot of water to a boil and add celery, lemons, bay leaf, peppercorns, cork, and salt.
- 2
Dip the octopus tentacles in and out three times, then drop the octopus in the pot and cook for 45 minutes or until fork-tender.
- 3
Remove the octopus, cut it, and set aside.
- 4
Prepare the squid by removing the tentacles and cutting it into rings.
- 5
Poach the squid in water with tangerines, lemon, bay leaf, and salt until boiled, then add the squid and cook for 2 minutes.
- 6
Remove the squid and repeat the process with the shrimp.
- 7
Combine the cooked seafood in a large dish.
- 8
Make the dressing by mixing olive oil, tangerine juice, lemon juice, honey, Dijon mustard, minced garlic, parsley, and salt.
- 9
Stir the dressing and pour it over the seafood.
π‘ Pro Tips
- βTest octopus doneness by piercing the thickest part of a tentacle with a knife - it should slide through with the same resistance as cooked pasta al dente.technique45-60 minutes cooking time
- βCook squid for exactly 2 minutes or less than 45 minutes - anything in between (3-44 minutes) breaks down collagen into tough, rubbery gelatin.timing2 minutes maximum
- βAdd the cork to your poaching liquid because it releases natural enzymes that help tenderize octopus proteins during the long cooking process.ingredient
- βShock all seafood in ice water immediately after cooking to stop carryover cooking and maintain firm texture - proteins continue cooking for 3-5 minutes after removal from heat.technique3-5 minutes carryover
- βDress the salad while seafood is still slightly warm (around 100Β°F) so proteins absorb 30% more flavor from the acidic dressing than when completely cold.timing100Β°F temperature
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Italian Seafood Salad
Dive into a delightful Italian Seafood Salad that showcases succulent shrimp, tender calamari, and a zesty citrus vinaigrette that dances on your palate! This refreshing dish combines the essence of the sea with a splash of modern flair, making it perfect for a light lunch or an elegant appetizer. Get ready to impress your taste buds and your guests with this vibrant, crowd-pleasing favorite!
π Ingredients
Shopping List
- 2 stalks celery
- 1 whole cork
- 2 whole lemons
- 1 lb (454 g) octopus
- 1 cup (59 ml) parsley
- 1 lb (454 g) shrimp
- 1 lb (454 g) squid
Pantry Items
Amounts also listed in instructions below
- bay leaf (to taste)
- dijon mustard (to taste)
- garlic (to taste)
- honey (to taste)
- lemon juice (to taste)
- olive oil (to taste)
- peppercorns (to taste)
- salt (to taste)
- tangerine juice (to taste)
π¨βπ³ Instructions
- 1
Bring a pot of water to a boil and add celery, lemons, bay leaf, peppercorns, cork, and salt.
- 2
Dip the octopus tentacles in and out three times, then drop the octopus in the pot and cook for 45 minutes or until fork-tender.
- 3
Remove the octopus, cut it, and set aside.
- 4
Prepare the squid by removing the tentacles and cutting it into rings.
- 5
Poach the squid in water with tangerines, lemon, bay leaf, and salt until boiled, then add the squid and cook for 2 minutes.
- 6
Remove the squid and repeat the process with the shrimp.
- 7
Combine the cooked seafood in a large dish.
- 8
Make the dressing by mixing olive oil, tangerine juice, lemon juice, honey, Dijon mustard, minced garlic, parsley, and salt.
- 9
Stir the dressing and pour it over the seafood.
π‘ Pro Tips
- βTest octopus doneness by piercing the thickest part of a tentacle with a knife - it should slide through with the same resistance as cooked pasta al dente.technique45-60 minutes cooking time
- βCook squid for exactly 2 minutes or less than 45 minutes - anything in between (3-44 minutes) breaks down collagen into tough, rubbery gelatin.timing2 minutes maximum
- βAdd the cork to your poaching liquid because it releases natural enzymes that help tenderize octopus proteins during the long cooking process.ingredient
- βShock all seafood in ice water immediately after cooking to stop carryover cooking and maintain firm texture - proteins continue cooking for 3-5 minutes after removal from heat.technique3-5 minutes carryover
- βDress the salad while seafood is still slightly warm (around 100Β°F) so proteins absorb 30% more flavor from the acidic dressing than when completely cold.timing100Β°F temperature