A bright, citrus-dressed medley of tender octopus, squid, shrimp, and mussels tossed with celery, parsley, and olive oil.
Ingredients
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300g cleaned octopus
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300g squid, cleaned and sliced into rings
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300g large shrimp, peeled
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500g mussels, scrubbed
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2 celery stalks, thinly sliced
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1 small red onion, thinly sliced
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Juice of 2 lemons
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80ml extra-virgin olive oil
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2 cloves garlic, minced
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Fresh flat-leaf parsley, chopped
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Salt, black pepper, pinch red pepper flakes
Instructions
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1
Simmer octopus in salted water with a cork (to tenderize) for 45 min until fork-tender. Cool and cut into bite-size pieces.
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2
Boil squid rings for 2 min until just opaque. Remove with a slotted spoon and cool.
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3
Boil shrimp for 2-3 min until pink. Drain and cool.
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4
Steam mussels in a covered pot with a splash of white wine until they open (3-4 min). Discard shells, keep the meat.
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5
Combine all seafood with celery, red onion, garlic, lemon juice, olive oil, parsley, salt, pepper, and red pepper flakes.
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6
Refrigerate at least 1 hour. Taste, adjust seasoning, and serve cold or at room temperature.
Did You Know?
In southern Italy, insalata di mare is an essential part of the Feast of the Seven Fishes served on Christmas Eve.