The seafood salad with peppers and onions is a fish dish to be enjoyed either warm or fresh all year round as an appetizer or as a main course, great chilled for summer evenings with friends. It’s a dish that is simple to prepare, but it requires patience and time to clean the fish, although if you’re short on time, you can buy them already cleaned.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Seafood salad with peppers and onions ingredients
- 3 squid (cleaned)
- 8 baby octopus
- 4 surimi
- 500 g mussels
- 2 peppers (yellow and red)
- 1 white onion
- 1 bunch parsley (plentiful)
- 1 clove garlic
- Half glass white wine
- to taste salt
- to taste extra virgin olive oil
Preparation of seafood salad with peppers and onions
Let’s see how to prepare the seafood salad.
First, rinse the squid and baby octopus well, take the squid and cut them into thin strips making rings, and the tentacles cut into small pieces and cook them in salted boiling water for about 10/15 minutes. Separately cook the cleaned baby octopus for at least 25/30 minutes, I didn’t cut them because they were small. Meanwhile, clean the mussels by removing the beards and any impurities on the shell and wash them well, place them in a large pan with a little water, the garlic clove, a bit of chopped parsley, and a splash of oil, cover with a lid and cook them until they all open. Halfway through cooking, deglaze with wine, if some remain closed, I discard them. When ready, remove the shell and set them aside. If there’s a bit of broth left, keep it to dress the salad. Blanch the surimi and then cut them into pieces. Clean the peppers, wash them well and cut them into small strips, slice the onion as well. In another pan, put a splash of oil, the peppers, and the onion and sauté for a few minutes, covered, just to soften them a little. When everything is ready, put all the ingredients in a salad bowl, season with oil, salt, and pepper, and add more chopped parsley. If you like it warm, serve immediately; otherwise, let it rest for half an hour. If it’s not hot, it’s fine at room temperature, otherwise put it in the refrigerator.
Notes
Of course, you can make it with the fish you prefer; you can also add clams or omit the surimi if you don’t like them, or add shrimp instead. Basically, choose according to your taste. You can serve it with a green sauce as well. If there are leftovers, store them in the refrigerator in a closed container until the next day.
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