Ingredients
Units
Scale
- 300g octopus, cleaned
- 200g squid (calamari), cleaned and sliced into rings
- 200g shrimp, peeled and deveined
- 100g mussels or clams (optional)
- 1/2 cup celery, finely sliced
- 1/4 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Cook octopus in simmering water until tender (45–60 minutes), then cool in ice water.
- Boil calamari rings for 1–2 minutes, then transfer to ice water.
- Boil shrimp for 2–3 minutes until pink, then cool in ice water.
- If using mussels or clams, steam in white wine until they open, then cool.
- Prepare the vegetables: finely slice celery and onion, mince garlic, and chop parsley.
- In a bowl or jar, combine olive oil, lemon juice, vinegar, garlic, salt, pepper, and red pepper flakes. Whisk or shake well.
- Combine seafood and vegetables in a large bowl. Add lemon zest.
- Pour over the dressing and toss gently to coat everything evenly.
- Cover and refrigerate for at least 4 hours, ideally overnight, to marinate.
- Serve chilled, garnished with parsley and lemon slices.
Notes
- Use fresh seafood for the best flavor and texture.
- Don’t skip the ice bath—it stops the cooking and keeps seafood tender.
- Letting the salad marinate overnight improves the flavor dramatically.
- Optional add-ins include fennel, olives, or capers for variation.
- Do not freeze this dish—the texture of the seafood will suffer.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Boiling and Marinating
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 140mg