Seafood Salad with Potatoes.
Rich, light, tasty.
Seafood Salad with Potatoes is a traditional dish of Mediterranean cuisine; good, light, nutritious, fresh, rich, and colorful, it’s a perfect dish for many occasions: as a seafood appetizer, a single dish for a tasty dinner, or as a main course after a nice seafood first course. Perfect even as a Christmas appetizer, it’s an ideal dish for the whole family. Try it, it will make everyone happy at the first taste.
To prepare this seafood salad with potatoes, I used the delicious potatoes Le Gustose from Marchese ortofrutta, firm and tasty yellow-fleshed potatoes, delicious in any way they are cooked, the best potatoes I’ve ever tasted, and if you try them, you’ll agree with me 😉
The potatoes Le Gustose are very tasty because the Marchese company uses only high-quality raw materials from its territory, Irpinia. Based in the town of Cervinara, in the province of Avellino, the Marchese family skillfully operates in the service of consumers in the processing and production of fruit and vegetable products: chestnuts, potatoes, and cherries.
Always in search of the most genuine products, meticulous care in selection, and attention in the distribution phase have always been the objectives pursued.
The Luigi Marchese company has its roots in the most authentic Caudine fruit and vegetable tradition: the Caudina Valley, a land rich in history and customs, has always been known for its products of sure quality and genuineness. I recommend trying their products, they will win you over!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs octopus
- 2 large yellow-fleshed potatoes (or 3 smaller ones)
- 2 squid (about 1.5 lbs)
- 7 oz green olives
- 5 oz surimi
- 7 oz shrimp tails
- to taste parsley
- 1 lemon
- 2.5 tbsp extra virgin olive oil
- to taste salt
- 1 stalk celery
- 2 tbsp Worcestershire sauce (you can omit it)
Steps
Cook the octopus:
Wash the octopus well under running water, remove the beak at the center of the tentacles by extracting it with your index finger, then reverse the hood and remove the entrails contained in the sack, also remove the eyes by making a slight incision. Then rinse it again well under cold running water.
Put a tall and spacious pot full of water on the stove, add a stalk of celery, and a few sprigs of parsley, salt with a bit of coarse salt, and bring to a boil. Once the water boils, grab the octopus by the head and immerse it in the boiling water (just the tentacles of the octopus) and lift it up, repeat the operation quickly 4 or 5 times until the tentacles are well curled (the thermal shock will help make the octopus tender). At this point, leave the octopus in the water with the tentacles facing up, let it come back to a boil, and cook it for about 10 minutes covered with a lid.
After the minutes lift the octopus with tongs and pierce it with the tines of a fork at the base of the head (near the tentacle attachment), the flesh should be quite tender, otherwise continue cooking the octopus for another 2 minutes.
Once the cooking time is over, turn off the heat and let the octopus cool in its cooking water covered with the lid.Proceed with cooking the other ingredients.
Cook the potatoes:
Rinse the potatoes well under running water, put them in a pot, and cover them with plenty of cold water, add a bit of coarse salt and bring to a boil covered with a lid.
Cook from the boil for about 18 minutes, the potatoes should be cooked to the fork test but remain firm.
While the potatoes are cooking, let’s also prepare the rest.
Put a saucepan of water on the stove and bring it to a boil.
Clean the squid (you can also have your fishmonger do it) and cut them into small pieces or strips like long noodles about 1.5 inches long.
Blanch them for 5 minutes in boiling water.
Then lift them with a slotted spoon and set them aside.
Also blanch the shrimp tails in boiling water for a minute, they should turn pink.
Cut the surimi into slices of about 0.8 inches.
Chop some parsley.
Peel the potatoes and cut them into cubes.
Remove the octopus from the cooking water and cut it into pieces, place it in a large bowl.
Add to the octopus the squid, potatoes, olives, surimi, and shrimp tails, mix everything together.
Add the Worcestershire sauce, salt, and parsley, mix everything together so that it is evenly seasoned.
In a small bowl, beat the juice of one lemon with 2.5 tbsp of oil to create an emulsion (it should become creamy), add it to the seafood and potato salad and mix well.
Serve.
The Seafood Salad with Potatoes is ready to be enjoyed… Enjoy your meal!
Additional idea: To enrich and give a more decisive touch to your seafood salad with potatoes, you can add chopped garlic or chili pepper.
You can also add shellfish like mussels and clams, which should be opened beforehand in a pan with garlic and parsley.
Try all the other recipes with potatoes, you can find them CLICKING HERE.
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