The seafood salad, at least in my home, is the first thing I prepare when I decide what to make for a seafood menu.
It’s not that I only make it on holidays, but on Christmas Eve and New Year’s Eve it definitely cannot be missing!
If it’s not there, it’s not a celebration!!
Just have a little attention when boiling all the seafood separately because each one has a different cooking time.
In this case, cook the octopuses first, then the cuttlefish which have a longer cooking time, and then the shrimp tails, at least that’s how I do it.
You can also store it for a few days in the fridge, it doesn’t spoil easily, so you can prepare it even a day before it needs to be consumed, to let it soak up the flavors well.
So follow the recipe and let me know in the comments what you think, and if you replicate it, send me the photo, I’ll post it on my fb page in your name!
About 420 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Seafood Salad
- 1.5 lbs octopus
- 2/3 lbs shrimp tails
- 0.9 lbs cuttlefish
- 2 cloves garlic
- garlic
- 2.7 tbsp extra virgin olive oil
- to taste chopped parsley
Preparation of Seafood Salad
Clean the various types of seafood, then boil them in different pots because they have different cooking times, you can tell by inserting a toothpick into the seafood you’re boiling; if it goes in quite easily, it’s ready to be drained.
Unfortunately, I can’t give you the exact cooking time for each type as it can vary due to size, hardness, freshness—there are many factors to consider that may alter the cooking times.
Once cooked, they should be tender but not mushy, of course.
Drain the seafood, let it drip for a few minutes, then cut it into pieces in a container where you’ll cover it with vinegar for about 40 minutes.
After the time is up, drain them well in a colander for at least an hour, then dress them with plenty of extra virgin olive oil, salt, chopped garlic, and parsley.
You might need more oil, so adjust accordingly.
Mix well and keep in the refrigerator for at least 1 hour before serving.
This dish can remain in the fridge for 3-4 days without going bad.
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