Seafood salad, or Insalata di Mare, is an Italian favorite often enjoyed during the Feast of the Seven Fishes, but perfect any time. A refreshing blend of octopus, shrimp, and squid is complemented by a citrusy, Mediterranean dressing. It’s light, zesty, and perfect for seafood lovers.

Why You’ll Love This Recipe

This seafood salad offers a perfect balance of light and fresh ingredients. The tenderness of the seafood combined with the zesty, citrusy dressing gives a restaurant-quality experience. Whether you serve it as an appetizer, a side, or even as a main dish, it’s a guaranteed hit for seafood enthusiasts. Plus, it’s easily customizable, allowing you to substitute different types of seafood to suit your preferences.

Ingredients You’ll Need:

Octopus (1.5 lbs): Tenderized with boiling and optional wine cork technique.
Shrimp (8 large): Peeled and deveined.
Squid (4 tubes): Cut into rings.
Celery (1 rib), bay leaves (2), lemon (2), tangerines (3): For poaching and dressing.
Garlic (3 cloves): Adds depth to the dressing.
Olive oil (¼ cup): The base of the dressing.
Honey Dijon mustard (2 tsp): Enhances the dressing with a subtle sweetness.
Fresh parsley (¼ cup): For a burst of color and freshness.
Salt and pepper to taste.

Step-by-Step Instructions:

Cook the Octopus: Rinse the octopus and boil it with celery, lemon, bay leaf, peppercorns, and salt. Dip the tentacles in boiling water to curl them before simmering for about 40-45 minutes. Once tender, cool and cut into bite-sized pieces.
Poach the Squid and Shrimp: Boil squid for 2 minutes and shrimp for 2 minutes in a pot flavored with lemon and tangerine halves.
Make the Dressing: In a bowl, mix olive oil, tangerine and lemon juice, minced garlic, mustard, parsley, and seasoning.
Assemble the Salad: Combine the seafood and dressing, toss well, and serve at room temperature.

Cooking Tips:

Use a wine cork in the poaching water for extra-tender octopus.
Adjust the citrus levels in the dressing to your taste, adding more tangerine or lemon if desired.
For convenience, you can purchase pre-cooked octopus, though fresh octopus yields better results.

Helpful Tips:

You can make this salad up to 12 hours in advance, allowing the flavors to develop fully.
If you don’t want to use octopus, try scallops or even mussels.
This dish is best served fresh but can be refrigerated and enjoyed within 2 days.

Details:

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 6
Category: Salad, Appetizer
Cuisine: Italian, Mediterranean
Diet: Gluten-Free, Dairy-Free

Nutritional Information (per serving):

Calories: 282 kcal
Protein: 29g
Fat: 11g
Carbohydrates: 18g
Cholesterol: 150mg

Frequently Asked Questions:

Can I use pre-cooked seafood? Yes, but it may affect the dish’s flavor.
What can I substitute for octopus? Shrimp, scallops, or even crab can work well in this dish.

Storage Instructions:

Store leftovers in an airtight container in the fridge for up to 2 days. Serve chilled or at room temperature.

Related Recipes:

Conclusion:

This Italian seafood salad brings the vibrant flavors of the Mediterranean to your table. Perfect for celebrations or as a light, refreshing meal, it’s a recipe that showcases the natural beauty of seafood. Give it a try, and you’ll have a dish that’s as versatile as it is delicious!

Italian Seafood Salad

Author: Charlotte

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Description

Ingredients

Octopus (1.5 lbs): Tenderize by boiling.
Shrimp (8 large): Peeled and deveined.
Squid (4 tubes): Cut into rings.
Celery (1 rib), bay leaves (2), lemon (2), tangerines (3): For poaching and dressing.
Garlic (3 cloves): Adds depth to the dressing.
Olive oil (¼ cup): The base for the citrus dressing.
Honey Dijon mustard (2 tsp): Adds subtle sweetness to the vinaigrette.
Fresh parsley (¼ cup): Brings color and freshness to the salad.
Salt and pepper to taste.

Instructions

Cook the Octopus:
Begin by rinsing the octopus thoroughly. In a large pot, bring water to a boil and add celery, bay leaves, lemon slices, peppercorns, and salt. Before fully submerging the octopus, dip the tentacles into the boiling water a few times to curl them. Once done, simmer the octopus for about 40-45 minutes until tender. Afterward, remove, cool, and cut into bite-sized pieces.
Poach the Squid and Shrimp:
In the same pot, add the shrimp and squid and boil them for about 2 minutes each. For added flavor, add tangerine and lemon halves into the water. Once cooked, remove and set them aside to cool.
Make the Citrus Dressing:
In a mixing bowl, whisk together olive oil, freshly squeezed tangerine and lemon juice, minced garlic, mustard, parsley, salt, and pepper. The dressing should be zesty and fragrant with citrus notes.
Assemble the Salad:
Combine the cooked octopus, shrimp, and squid in a large serving bowl. Drizzle the citrus dressing over the seafood and toss to ensure everything is well coated. Let the salad sit for at least 15-20 minutes to allow the flavors to meld.

Notes

Flavor Development: The salad benefits from being made in advance, allowing the flavors to meld together. It can be prepared up to 12 hours before serving.
Seafood Substitutions: Octopus can be swapped with other seafood like scallops or crab for a similar texture.