Italian Seafood Salad
A fresh and delicious Italian Seafood Salad filled with octopus, scungilli, shrimp, mussels, and calamari. Combined with the flavors of flavorful extra virgin olive oil, lemon, and vegetables, this recipe is a classic at-home seafood salad!
Servings: 10 servings
Calories: 307kcal
Cost: $60
Equipment
- 1 large bowl
- 1 large pot
- 1 large saucepan
- 1 colander
- 1 medium pot
Ingredients
- 2 lb octopus
- 2 lb mussels
- 1 lb shrimp, peeled and deveined
- 1 lb calamari
- 24 oz scungilli, drained and rinsed
- 1 small red onion, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- ½ cup extra virgin olive oil
- 2 lemons
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon oregano
- ¼ cup fresh parsley, chopped
- ½ cup white wine
- 1 cup water
Instructions
- Bring a large pot of water to a boil. Salt the water once it is boiling. Dunk your octopus into the boiling water 3 times for the tentacles to begin to curl. Then place the entire octopus into the boiling pot of water and boil for 45 minutes.
- After 45 minutes, remove the octopus and place it in a small bowl. Wrap the octopus and refrigerate for 2 hours.
- Rinse your mussels in a colander. Toss any mussels that have broken shells. Debeard any mussels that have any loose beard.
- Add 1 cup of water, ½ cup of wine, and juice from a lemon into a large saucepan. Place the mussels in the pan and raise the heat to medium-high. Cover the saucepan and steam the mussels until their shells open.
- Strain the mussels and place them in a bowl. Remove them from the shells and place them in a bowl. Place them in a bowl and refrigerate.
- Transfer the liquid from steaming the mussels into a medium pot. Add water until the pot is ¾ full. Add 1 bay leaf and bring the water to a boil.
- Prepare the squid by slicing the tubes into rings. Peel and devein the shrimp. Once the water comes to a boil, add the shrimp and calamari to the water. Within 2-3 minutes, the shrimp will become opaque. Immediately transfer the shrimp and calamari to a bowl using a slotted spoon. Refrigerate for an hour.
- When all of the seafood has been chilled, remove it from the refrigerator. Chop the tentacles off the octopus. Chop the shrimp in half. Drain the scungilli and rinse them. Add all of the seafood to a large bowl and combine.
- Add the olive oil, juice from 1 lemon, salt, pepper, parsley, oregano, celery, red onion, and garlic to the bowl. Mix all of the ingredients really well and cover with plastic wrap. Place in the refrigerator overnight to marinate.
- Marinate for 24 hours. Add a drizzle of olive oil when you're ready to serve. Serve cold with crusty Italian bread or more delicious seafood dishes!
Video
Notes
- Cook each seafood separately, as they will all have different cooking times based on their size. Certain things cooked together are okay, but for the most part, cooking things together can result in overcooking.
- Use salted water when boiling or poaching. You'll be able to taste the difference.
- Seafood salad is best enjoyed after marinating overnight.
- Start by boiling the octopus, and you can cook the rest of the seafood while that is boiling.
- Refrigerate each seafood separately for an hour or 2. Combining them can make them overcook because of the extra heat.
- Use frozen squid and octopus. The freezing and thawing will help tenderize the muscles.
Nutrition
Calories: 307kcal | Carbohydrates: 9g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 235mg | Sodium: 894mg | Potassium: 796mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 25mg | Calcium: 129mg | Iron: 8mg
