Seafood salad recipe of 29-05-2009 [Updated on 07-06-2016]
Before leaving for this long bridge, I leave you the seafood recipe par excellence: the seafood salad!
Seafood salad is one of the most typical dishes of Italian cuisine, it is ideal to prepare during a summer dinner because it is a simple, fresh and delicious recipe. The only "difficulty" for the preparation of the seafood salad at home is the procedure, which is a bit long since the fish must be cooked each in a separate pan / pot, but I assure you that it is worth it . Elena and I prepared this seafood salad with four hands for a lunch that we made together with recipes all based on fish ... a pleasure! Kisses to everyone and good weekend, I run away, the French Riviera awaits me;)
How to make seafood salad
Start by preparing a marinade by placing the chopped parsley, chopped garlic, salt, pepper, lemon juice and oil in a small bowl.
Clean the squid by removing the entrails and the gladius, and rinse under running water. Detach and peel the bags and remove the part with the eyes.
Cook the squid in boiling water for about 15 minutes.
Clean the octopus, emptying the bags and peeling it. Cook the octopus in boiling water for about 40 minutes.
Cut the tentacles and sacs of the octopuses and squids into small pieces.
Brush the mussels well and remove the "beards". Drain the clams by leaving them in salted water for an hour.
Cook the clams and mussels in 2 separate pans. Cover and cook over high heat for a few minutes, in order to open the valves. As soon as the mussels and clams are ready, filter the water from the seafood and set it aside, and peel the molluscs, keeping some shells aside to decorate the seafood salad.
Shell the prawns and cook them in a saucepan with the surimi for about 5 minutes in boiling water.
Now start assembling your seafood salad. In a large bowl, arrange the squid cut into rounds, the clams and shelled mussels, the prawns and the surimi cut into chunks.
Finally add the chopped octopus and the marinade. Mix the seafood salad adding more oil or salt if you need it, cover with cling film and place in the fridge for at least 2 hours.
Transfer everything to a serving dish and decorate the seafood salad with the shellfish you have previously set aside.