Seafood Salad fresh and delicious. A classic among Seafood recipes is certainly the Octopus, shrimp and cuttlefish salad. A must in every seafood restaurant, on the table for Christmas Eve and New Year’s Eve, but any time is perfect to enjoy a very fresh shrimp and octopus salad. Great as an appetizer but also as a main course. Don’t miss the recipe for Shrimp in puff pastry and the recipe for Spaghetti with prawns. I didn’t add mussels or clams, but you can if you prefer, and you can also add some vegetables or simply a jarred vegetable mix. Let’s head to the kitchen and prepare together the Seafood Salad recipe.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Portions: 6Persone
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 137.24 (Kcal)
- Carbohydrates 2.94 (g) of which sugars 2.82 (g)
- Proteins 20.91 (g)
- Fat 4.84 (g) of which saturated 0.72 (g)of which unsaturated 0.40 (g)
- Fibers 0.12 (g)
- Sodium 315.38 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Octopus with shrimp and cuttlefish
- 1.8 lbs octopus
- 0.9 lbs shrimp
- 0.9 lbs small cuttlefish
- 1/2 lemon
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1 sprig parsley
How to prepare the Seafood Salad
I used cleaned, frozen octopus, while the small cuttlefish and the shrimp were fresh. Bring a pot of water to a boil. Add a pinch of salt and the octopus. Let it cook over medium heat for 30–35 minutes. Test doneness by piercing it with a fork. Turn off the heat and let the octopus cool in its cooking water so it becomes tender.
Clean the shrimp by removing the shell and the dark vein along the back. Cook the small cuttlefish in lightly salted boiling water for 7–8 minutes as well. Drain them and let them cool. In the same water you can cook the shrimp for 2–3 minutes. Let them cool.
When all the ingredients have cooled, cut the octopus into pieces about 3/4–1 1/4 in (or larger if you prefer). Mix everything in a bowl. Dress with the juice of half a lemon, plenty of extra virgin olive oil, a pinch of pepper and the parsley. Mix well with 2 tablespoons. Let the Seafood Salad rest in the fridge for one hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Keeps in the fridge in a container for 2-3 days
Also don’t miss the recipe for Lemon plaice fillets
