Seafood Salad
Ingredients
- 500 gOctopus vulgaris (cleaned)
- 400 gLoligo vulgaris (in rings)
- 300 gWild shrimp (peeled)
- 500 gMytilus edulis (cleaned)
- 1 pcCarrot (in chunks)
- 1 pcApium graveolens (in chunks)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (minced)
- 1 pcFlat-leaf parsley (bunch, chopped)
- 100 mlExtra virgin olive oil
- 2 pcBay leaf
- 1 tspBlack peppercorns
- 1 tbspGray sea salt
- 50 mlDry white wine
- 3 LMineral water
Method
Tender pieces of octopus and squid with pearly, firm flesh, mixed with plump shrimp. The dish is bound by a fruity olive oil and a touch of acidity that makes the marine flavors shine.
- 1
In a large pot, pour the mineral water with the carrot and celery cut into large chunks, the bay leaf, peppercorns, and grey salt. Bring to a boil to infuse the flavors.
- 2
Dip the octopus three times in the boiling water to curl the tentacles, then let it simmer. It's ready when a knife blade enters without resistance, like butter.
- 3
In the same water, poach the shrimp for 3 minutes until pink and firm. Remove them, then toss in the squid rings for only 2 minutes: the flesh must remain supple and translucent.
- 4
In a separate pan, place the mussels with the dry white wine. Cover and heat over high heat. As soon as they open, remove them from the heat to keep their flesh plump and juicy.
- 5
Cut the octopus into pieces. Mix all the seafood in a bowl. Emulsify the olive oil with lemon juice and minced garlic. Pour over the salad, sprinkle with chopped parsley, and mix so the sauce coats every ingredient.
Frequently asked questions
How do you get this dish right?
- Use a small amount of filtered cooking water to loosen the emulsion if needed.
- Let the salad rest for at least 2 hours in the fridge so the flavors fully penetrate the seafood.
- Never overcook the squid: it goes from tender to rubbery in seconds.
How long does this dish keep?
Keeps for 24 hours in the fridge in an airtight container. Take it out 15 minutes before serving so the olive oil regains its fluidity.
