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Cooking + Entertaining

Seafood salad: the recipe for the great classic of light and tasty fish

Seafood salad: the recipe for the great classic of light and tasty fish

ingredients

Extra virgin olive oil

L’sea ​​Salad it is a great classic of the Italian gastronomic tradition. One of the most ordered dishes in fish restaurants, especially during the summer seasonit is perfect to serve all year round both as an appetizer, on the occasion of a family lunch or a special occasion, and as according tolight and tasty, to be served with slices of homemade bread or with a portion of Pantelleria salad.

The apparently most complex part of the recipe is linked to the preparation of the octopus, but it will be enough to respect the cooking times and follow our suggestions, to obtain a succulent and tasty meat, and with a very tender consistency. For the rest it will be enough to let it open mussels e clams on a high flame, shell them and collect them in a bowl together with the octopus cut into small pieces, calamari and you have shrimp, blanched briefly in the octopus cooking water. All seasoned with an emulsion, fresh and delicate, based on extra virgin olive oil, chopped parsley and lemon juice.

Once ready, you can enjoy it warm, at room temperature, or put it in the fridge and consume it a few hours later: whatever your choice, the result will still be a delicious and delicious dish, which will conquer even the most demanding palates.

If you like, you can enrich the salad with baby octopuscuttlefish, scampi or other fish species to your liking and, if you prefer, you can ask your trusted fishmonger to help you clean. Choose fresh fish and opt, if possible, for the true octopus: with a more delicate flavor and softer meat than that of sand.

Find out how to prepare the seafood salad by following the step by step procedure and advice. If you liked this recipe, try your hand at the calamari salad too.

How to prepare the seafood salad

Pour the clams into a bowl covered with cold water 1.

Add a handful of salt 2 and let it drain for a couple of hours, changing the water from time to time.

Pour the onion, celery stalk and carrot into a saucepan filled with water, cut into coarse pieces, and put on the fire 3.

Bring to a boil and dip the octopus tentacles 3-4 times, lowering and raising it without immersing it completely. Then immerse it completely in boiling water 4 and cook for half an hour.

In the meantime, move on to cleaning the mussels: remove the byssus 5.

Soak them in cold water, and scrub the shells with a steel wool sponge 6 to eliminate all impurities.

Shell the shrimp, remove the head and tail, and discard the dark filament of the intestine 7.

Clean the squid: remove the entrails 8fins and cartilage pen.

Rinse them under running water and cut them into rings 9.

Once the octopus is ready, drain it with a slotted spoon and boil the squid rings in the same cooking water for 4 minutes; then pick them up 10 and keep them aside.

Pour in the shrimp too 11 in the cooking water of the octopus and squid, and blanch them for 30 seconds.

Brown the garlic clove in a non-stick pan with a drizzle of oil 12.

Pour in the clams 13.

Combine the mussels 14.

Cover with a lid and leave to open over a high flame 15.

When cooked, remove the lid 16 and let it cool down.

Shell the mussels 17 and clams, keeping some whole for the final garnish.

Arrange the warm octopus on a slice, and remove the eyes, entrails and beak 18 placed in the center of the tentacles.

Cut the octopus into chunks 19.

Separately, prepare an emulsion with a drizzle of oil, a few leaves of chopped parsley, lemon juice, and a pinch of salt and pepper; then mix well with a teaspoon 20 and keep aside.

Pour the octopus chunks into a salad bowl 21.

Combine the squid into rounds 22.

Add the shrimp 23.

Continue with the clams 24.

And complete with the mussels 25.

Season with the prepared emulsion 26.

And mix well with a wooden ladle 27.

Distribute the seafood salad on individual plates, garnish with the mussels and whole clams kept aside, and with a few parsley leaves 28 and serve.

storage

The seafood salad can be kept in the fridge, in an airtight container, for 2 days massimo.

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