Seafood salad



Seafood salad

From the best restaurants to beach cafés, seafood salad is one of the greatest classics of traditional cuisine. Its unmistakable flavor, the many varieties of fish that can be used to make it unique have made it a true institution of Italian cuisine along with octopus and potato salad. These two delicacies are perfect to prepare for dinner with friends, for Sunday lunch or during the holidays. Seafood salad is a timeless dish and preparing it at home with good fresh fish and a simple parsley citronette will be very rewarding. All you have to do is choose the varieties of shellfish and seafood to include in your salad. Let's get started!


Mussels 2 ¼ lbs (1 kg)
Clams 1.6 oz (750 g)
Shrimps 1.1 oz (500 g) - shell on
Octopus 1 ½ lb (700 g) - shell on
Calamari (squid) 0.9 oz (400 g) - large to be cleaned
Carrots 2
Celery 2 stalks
Bay leaves 4 leaves
Parsley to taste
Garlic 1 clove
Pink peppercorn 2
Ground black pepper 2
For the seasoning
Lemon juice 3 tbsp (40 g)
Extra virgin olive oil 3 tbsp (40 g)
Parsley to taste
Fine salt to taste
Black pepper to taste

How to prepare Seafood salad

To prepare seafood salad, start by cleaning the fish. Start with the clams. If you notice any open or broken shells, discard them. Then dip them in a colander placed inside a bowl. Cover with fresh water and add plenty of coarse salt, as if to recreate sea water. Let them soak this way for a couple of hours 1. Now it's the turn of the mussels. Rinse them under running water; with the back of a knife remove all barnacles and manually detach the beard 2. Still under fresh running water and using a stainless steel pad (or a stiff brush), rub the mussels vigorously to remove any impurities. Once cleaned, set aside 3.

Clean the shrimp. Remove the head 4 and the tail, then with your fingers remove the shell 5; cut the back and remove the gut (the black filament) by pulling it gently with the tip of a small knife (or use a toothpick) 6.

Take the calamari, remove the head and eliminate the internal cartilage 7; rinse them under running water 8 and remove the skin and fins 9.

Cut the calamari into rings and set aside 10. Then proceed to the cleaning of the octopus, put it on a cutting board and with a knife cut the bag at eye level to eliminate them 11; discard also the tooth underneath 12.

Rinse the octopus under cool water, then pound the meat with a tenderizer. Remove the entrails from the head by carefully washing the inside of the bag 13. Cut the celery and carrots 14 into coarse chunks, then place the bay leaves, parsley and peppercorns in a pot full of water. As soon as it starts boiling, dip the tentacles of the octopus 4-5 times. This will make them curl 15.

Then immerse the octopus completely in water, cover it with a lid and let it simmer for 30-35 minutes. From time to time you can remove the residue and foam that forms on the surface 16 of the cooking water. Before draining it, pierce the flesh with a fork to check that it is cooked: in the middle it should be soft but firm. When it is ready, lift it out of the pan, without throwing away the cooking water 17, and put it in a colander 18.

In the same cooking water as the octopus, first boil the calamari 19 for 5-8 minutes, depending on the size, and then the shrimps for 30 seconds. Drain and let cool 20. In the meantime, drain the clams, rinse them and tap them on the chopping board, one by one, to make sure that there are no shells full of sand 21.

In the meantime, brown a clove of garlic with a drizzle of oil in a non-stick pan. When the garlic is golden brown, pour in the mussels 22 and clams 23 and cook, covered, until they have opened up after about 5 minutes 24.

Check all the mussels and clams and discard any that have not opened. Turn off the heat and drain the shellfish. Remove the shells of the mussels and clams, keeping some whole to use as garnish 25. Transfer the cold octopus to a cutting board and cut the tentacles into 1/8-inch (0.5 cm) pieces 26. In a separate bowl prepare the dressing: pour in the lemon juice, the oil 27,

salt, pepper and chopped parsley 28. Beat with a fork or whisk to emulsify the ingredients and pour over the mixture 29. Toss and your seafood salad is ready to be served 30!


You can store your seafood salad in an airtight container or covered with plastic wrap for up to 2 days in the refrigerator. You can only freeze it without the dressing if you have used fresh ingredients.


Do you want to make your seafood salad even richer and tastier? Try adding scampi, baby octopus or cuttlefish: it will be delicious! Instead of a citronette dressing, make one with oil and citrus fruits, it will give a really original touch to your salad!